Just Peachy

Stone fruit flavors are commonly found in a variety of whisky styles, so it’s only natural that peach shines in whisky cocktails. Keven Stehl, lead bartender at Smith Tower Observatory Bar in Seattle, calls the two “an iconic combination,” noting that, especially when peach is mixed with American whiskey, the resulting cocktail evokes classic Southern flavors. “The caramel notes of bourbon and the spice of rye pair beautifully with the sweet, rich character of peach,” he adds.

Stephen Burgess, lead bartender at Virtue restaurant & bar in Chicago, loves to mix peach with scotch. “The depth of flavor from stone fruits highlights the natural fruit and vanilla character that comes from barrel aging and the subtle peat in some scotches,” he says. “Ripe peaches also have a fantastic balance of acidity and sweetness that provides lift and roundness to punchy whiskies.”

No matter your whisky preference, pairing it with peach in a summery cocktail is a surefire way to beat the heat.

Peach & Peat

Created by Stephen Burgess, lead bartender, Virtue restaurant & bar in Chicago

Shrubs are generally made days in advance, but this cocktail can be made with a same-day variation. In a blender, add the peaches, sugar, and honey and blend until somewhat smooth, then add the vinegar and pulse a few times. Let sit at room temperature for 30 minutes, then strain. “You’ll definitely get a rounder, more flavorful peach taste with the full recipe, but this option is for when you’re short on time but still want a great peachy cocktail,” Burgess says.

• 2 oz. Monkey Shoulder (or other scotch blended malt)
• 2 oz. coconut water
• ½ oz. peach shrub (recipe below)
• Peach slice or peach rose for garnish

Combine all ingredients in a Collins glass, then fill with ice and give a quick stir. Garnish with a peach slice or peach rose.

Peach Shrub

• 1½ cup ripe, finely chopped peaches (about 2 medium peaches)
• 1 cup sugar
• 2½ Tbsp. honey
• 1 cup apple cider vinegar

In a bowl, muddle peaches, sugar, and honey. Stir, cover, and refrigerate overnight. The next day, stir in the apple cider vinegar. Cover and refrigerate 1–3 days. Strain through cheesecloth or a fine mesh strainer, pressing gently to release liquid without pushing the pulp through. Keep refrigerated up to 2 weeks.

The Pioneer’s Peach

Created by Keven Stehl, lead bartender, Smith Tower Observatory Bar in Seattle

“Black tea brings a gentle tannin that complements the rye’s oak and spice, and a touch of peach and bright lemon lifts the finish, creating a summer sipper reminiscent of sun-warmed peach iced tea—refined, but easygoing,” Stehl says.

• 2 oz. Earl Grey tea-infused Old Forester 100 proof rye (or other higher-proof rye; recipe below)
• ¼ oz. Giffard Pêche de Vigne peach liqueur
• ¼ oz. Demerara simple syrup
• 2 dashes Angostura bitters
• 1 dash orange bitters
• Lemon peel for garnish

Stir all ingredients with ice. Strain into an Old Fashioned glass over a large ice cube and garnish with a lemon peel.

Earl Grey Tea-Infused Rye

• 17 oz. Old Forester 100 proof rye
• 1 ½ tsp. loose Earl Grey tea
• Steep tea in rye for 2-4 hours, then strain.

Peach Whisky Smash

Created by Will Murphy, general manager, The Falls in Falls Church, Virginia

“Fresh peach and honey-thyme syrup highlight the delicate floral character of Japanese whisky in this light, refreshing Smash designed for easy, elegant sipping at home,” Murphy says.

• 2 oz. Suntory Toki (or other Japanese blend)
• 2–3 fresh peach slices
• ½ oz. honey-thyme syrup (recipe below)
• 4–6 fresh mint leaves
• ½ oz. fresh lemon juice
• Splash soda water (optional)
• Mint sprig for garnish

Add peach slices and simple syrup to a shaker and gently muddle. Add mint leaves and lightly press to release aroma. Add whisky, lemon juice, and ice. Shake briefly and strain into a rocks glass over fresh crushed ice. Top with a splash of soda water, if desired, and garnish with a mint sprig.

Honey-Thyme Syrup

• 1 cup honey
• 1 cup warm water
• 2 thyme sprigs

Combine honey and water; add thyme sprigs and stir until honey dissolves. Steep for 30 minutes, then remove thyme sprigs and let syrup cool before using. Keep refrigerated for up to 1 month.

Peachy Keen

Created by Kelly Duong, general manager, Kyojin in Washington, D.C.

White peach–infused bourbon is balanced with aromatic pandan syrup and bright lime juice in this smooth and refreshing cocktail.

• 2½ oz. white peach–infused Maker’s Mark (or other bourbon; recipe below)
• ½ oz. Tram Phan Tram Salted Pandan syrup
• 1 oz. fresh lime juice
• 2 dashes saline solution
• 2 fresh peach slices for garnish

Shake all ingredients with ice. Strain into a double rocks glass over fresh ice and garnish with peach slices.

White Peach–Infused Maker’s Mark

• 1½ cups sliced white peaches
• 12½ oz. Maker’s Mark

Combine peaches and bourbon in a sealed container and refrigerate for 8 hours. Fine strain into a glass bottle and store refrigerated for up to 7 days.

The Mumbai Sour

Created by Patrick Nikel, bar manager, Brass Peacock in Georgetown, Texas

“Indri gives notes of mellow grain in harmony with sweet baking spices. As soon as I tasted it, I knew that a Peach Sour would be an excellent way to utilize the spirit to its full potential. Campari and Chareau bring balance and introduce notes of aloe and mint, making for a fantastic summer drink to either introduce someone new to single malts or bring a welcome change for the aficionado,” Nikel says.

• 1½ oz. Indri (or other Indian single malt)
• ¼ oz. Campari
• ¼ oz. Chareau aloe vera liqueur
• 1 oz. Liber and Co. Yakima Valley peach syrup
• 1 oz. fresh lemon juice
• 2 dashes Regan’s No. 6 orange bitters
• 1 small pinch salt
• Mint sprig for garnish

Shake all ingredients with ice. Strain into a double rocks glass over a large ice cube and garnish with mint sprig.