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This sweet, fresh and tangy twist has us feeling peachy keen.
About the cocktail
If there’s a better combination than sweet, tangy peaches and rich cream, it can only be peaches and cream with bourbon. We reckon the combo of peaches and cream is up there as one of the best no-effort desserts you’ll ever come across, with both ingredients balancing each other’s flavours beautifully. In our Peach Whiskey Sour cocktail, we’re adding the subtle depth and vanilla notes of bourbon to the mix, giving us a cocktail that’s equally happy as a dessert or a summer afternoon sipper. It’s creamy, it’s peachy, it’s a little sweet and it’s silky smooth – that’s cocktail perfection to us. If you’re familiar with the traditional Whiskey Sour, you’ll know it’s a blend of whiskey (usually bourbon), lemon juice, sugar syrup and, optionally, egg white for a creamy foam. Here, our cocktail gurus have taken a bit of a side step with the sour format, replacing the traditional citrus with a puree made from canned peaches. The end result is similar to the classic Whiskey Sour in that peach adds acidity and bright flavours to the cocktail, but the puree brings a little more sweetness and texture to the mix. Cream adds a little extra body (much like egg white would), while also tempering the zingy peach flavours and extra sweetness. It all creates the perfect balance.
Ingredients
45mL bourbon 45mL peach puree (see tips below) 15mL sugar syrup 30mL thickened cream Glass: rocks Garnish: icing sugar
Method
Place the glass in the freezer to chill for about 20 minutes Add all ingredients, except the cream, to a cocktail shaker with ice Shake until the outside of the tin is frosty Take your frosty glass, fill it with ice and pour the cream over Strain the mix from the shaker into the glass over the cream Garnish with icing sugar generously sprinkled on top
Dan’s top tips
This recipe is all about the peach puree, which requires a small amount of DIY. To make it, our cocktail experts recommend grabbing a tin of peaches in juice and blitzing it all in a blender until smooth. The result is a silky, intensely peachy puree that’ll keep in the fridge for up to four days, which is good news if you’re making a few Peach Whiskey Sours at your next cocktail do and want to prep ahead of time. If you’re a real peach-head, you can give those flavours an extra boost by subbing out sugar syrup for peach schnapps, but we can tell you from experience that the peach puree is plenty potent, so consider this an optional extra. The choice of whiskey is also up to you. We’ve called for bourbon here, which lends the cocktail some sweet vanilla notes, but any whisk(e)y will be fine. If you want things a little punchier, try a spicy rye whiskey. And if you think a smoky touch will work well with this cocktail’s sweet and creamy combo, try a peated (usually Islay) Scotch whisky. Heck, even a dark rum would work well here. As always, feel free to play around with flavours – it’s half the fun of making cocktails.
What does a Peach Whiskey Sour taste like?
Our Peach Whiskey Sour tastes just like peaches and cream – with a little hint of bourbon whiskey.
Where can I find peach puree?
You might be able to buy a premade peach puree but, here, we recommend making one yourself. Just blitz a tin of peaches in juice in a blender and that’s your puree.
- What sort of whiskey should I use in a Peach Whiskey Sour?
We call for a bourbon whiskey in this Peach Whiskey Sour recipe, but you can use any whisk(e)y you like – rye, Scotch, Irish, Australian or anything else you enjoy.
image credits: Kayla May (photography), Bridget Wald (stylist).
