The Hot Peach Recipe

Prepare the peach

If using a fresh peach: pit and roughly chop 1 ripe peach. If using canned peach halves, reserve one half and chop into pieces. Place chopped peach into a cocktail shaker or mixing glass.

Muddle

Add 0.5 oz simple syrup to the chopped peach and gently muddle until you extract juice and break down the fruit into a pulpy puree (about 15–20 seconds). This releases fresh peach flavor and sweetness.

Add spirits and modifiers

To the muddled peach, add 2 oz bourbon, 0.5 oz peach schnapps, 0.25 oz ginger liqueur (or 0.25 oz fresh ginger syrup), 0.5 oz fresh lemon juice and 2 dashes Angostura bitters.

Shake with ice

Add about 6 ice cubes to the shaker. Cap and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and frosty. This chills and dilutes the cocktail for balance.

Warm the glass

Pour 2 oz hot water into the serving glass to warm it briefly, swirl and discard the water. This step helps keep the cocktail pleasantly warm if you serve it 'hot.'

Strain and serve

Double-strain the shaken cocktail through a fine-mesh strainer into the warmed glass. If you prefer a hotter presentation, top with an additional 1–2 oz of hot water (about 170–185°F / 75–85°C) to reach a sipping temperature; stir gently to combine.

Optional flame (DON'T skip safety)

If you want a toasted aroma, sprinkle a pinch of ground cinnamon on top and gently warm the surface with a culinary torch for a second or two — do not ignite the drink. Always take care with open flames near alcohol.

Rim the glass (optional): rub the lemon wedge around the glass lip and dip into 1 tsp granulated sugar mixed with a pinch of cinnamon to coat.

Garnish: place a dehydrated peach slice or fresh peach wedge on the rim and tuck a fresh mint sprig alongside. If you used fresh peach in the cocktail, consider reserving a small peach slice to float on top.

Serve immediately and enjoy while warm. The Hot Peach is best sipped slowly — adjust hot water and sweetness to taste.