Peaches Out In Georgia Recipe

Peel the peaches: bring a pot of water to a boil, score an 'X' on the bottom of each peach, blanch 20–30 seconds, then transfer to an ice bath. Peel skins off, then core and roughly chop the peaches.

Place the chopped peaches, sugar, and 1 teaspoon lemon juice into a blender or food processor. Puree until smooth, about 20–30 seconds. If mixture seems very thick, add 1–2 teaspoons of water to help blending. Taste and adjust sugar or lemon to balance sweetness and brightness.

Strain the puree through a fine-mesh sieve into a bowl to remove any fibrous bits for a silky texture, pressing with a spatula. You should have about 3/4 cup of smooth puree. Cover and refrigerate if not using immediately (keeps 2–3 days).

Combine

Add 3/4 cup peach puree, 3 oz bourbon, 1/2 oz peach liqueur, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, and 2 dashes Angostura bitters to a cocktail shaker.

Shake

Fill the shaker with ice (about 1 cup), cap, and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the puree.

Strain

Double-strain the cocktail into a rocks glass filled with fresh ice using both the shaker strainer and a fine sieve to remove any remaining solids and ensure a smooth texture.

Top (optional)

If you prefer a lighter, fizzy drink, top with 2 ounces of chilled club soda and gently stir once to combine.

Garnish & Serve

Garnish with a peach slice and a sprig of fresh mint. Serve immediately.