Bourbon Peach Cocktail Recipes

Steps:

• Combine chopped peaches, sugar, water, and 3 sprigs basil in a small pot over medium heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Cool syrup to room temperature, about 10 minutes. Discard basil sprigs.
• Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
• Measure 3 fluid ounces of syrup and peaches into a cocktail shaker; muddle to break peaches up. Add 4 ice cubes, bourbon, and bitters; cover and shake vigorously until ice is mostly melted. Pour into a chilled 8-ounce glass; add remaining 4 ice cubes. Gently stir in sparkling water. Garnish with a peach slice and basil leaf.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. When the grill is hot, close lid and allow to heat, 5 minutes.
• Place peach halves and lemon, cut-side down, in sugar until coated. Place on the grill; cook until fruits are soft, about 5 minutes. Cool on a cutting board, about 1 minute. Cut peach into slices with a knife; reserve 2 for garnish.
• Place remaining peach, mint leaves, and simple syrup into a cocktail shaker; juice lemon into the shaker. Gently muddle with a cocktail muddler. Pour in bourbon and ice, cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass; top off with ginger ale, and garnish with grilled peach slices and lemon.

Steps:

• Combine first 4 ingredients in a cocktail shaker; fill with ice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).
• Strain bourbon mixture into a 10-oz. glass filled with ice; top with club soda and, if desired, bitters.

Steps:

• Freeze the unopened can of fruit until frozen solid, at least 18 hours. Submerge the unopened can in hot water 1 to 2 minutes.
• Open the can, and pour any thawed syrup into the workbowl of a food processor. Remove the other end of the can, and turn the fruit out onto a cutting surface. Cut into chunks and add to the workbowl. Process, pulsing on and off until smooth. Add bourbon and process to blend thoroughly.
• "Select from the following combinations to create other flavors of fruit sorbets. Each 15 to 17 ounce can of fruit makes 1 1/2 to 1 3/4 cups of sorbet. Liqueurs and liquors can be omitted, if you wish.".
• 1 can (16 ounce) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William.
• 1 can (20 ounce) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut.
• 1 can (16 ounce) apricot halves in heavy syrup, plus 2 tablespoons amaretto.
• 1 can (17 ounce) figs in heavy syrup, plus 2 tablespoons Marsala or sambuca.
• 1 can (16 ounce) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec.
• 1 can (11 ounce) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier.
• 1 can (15 ounce) blueberries in heavy syrup, plus 2 tablespoons creme de cassis or white creme de menthe and 1 tablespoon lemon juice.
• Nutritional Information Per Serving: Calories 140; Total fat 0 g; Cholesterol 0 mg; Sodium 10 mg; Carbohydrate 29 g; Fiber 1 g; Protein 0 g; Vitamin A 8%DV*; Vitamin C 10%DV; Calcium 0%DV; Iron 2%DV.
• * Daily Value.