Ginger White Peach Smash

Summer is fading fast, too fast.  I woke up this morning to work out at the gym.  Even when I left the place after my workout, daylight had still not emerged.  It was a bit cloudy this morning, I'll grant you, but even with no clouds, I know that our days will grow shorter and shorter until December.

But with some daylight, and summer days remaining, we're going to try the Ginger White Peach Smash. 

Ginger White Peach Smash

Created by Debbi Peek, and served at The Bristol in Chicago.  Recipe originally found at The Stew blog at the Chicago Tribune, available here.

1/2 fresh white peach, diced
8 to 10 mint leaves
3/4 ounce fresh ginger puree, see recipe
2 ounces Makers Mark bourbon
2 ounces fresh lemon sour, see recipe
Mint blossoms

In a mixing glass, muddle the peach, mint leaves and ginger puree. Add Makers Mark, lemon sour and ice. Shake; strain into an ice-filled rocks glass. Garnish with mint blossoms.

Ginger puree: Mix equal parts fresh ginger, sugar and water. Puree in blender until smooth. Do not strain.

Lemon sour: Mix equal parts fresh squeezed lemon juice and simple syrup.

Simple syrup: Bring equal parts sugar and water to boil, then cool completely and store in the fridge.

This cocktail is quite tasty.  The bourbon is a rather prominent flavor, despite what seems like a lot of drink components.  And despite all of the sugary additions, with the simple syrup and muddled ginger puree mixture, it isn't a particularly sweet cocktail.  It's nicely balanced.

But, this drink is a lot of work!  Most frustrating about this cocktail is the straining.  I found it very difficult to strain the liquid in a normal cocktail shaker, and when I used an actual straining device, I didn't find it any easier.   It's a fun cocktail, to be sure, and it drinks nicely, but know what you're getting into before proceeding head.  Making just one of these is labor intensive.

Hope you all have an excellent holiday weekend!  We'll be back on Tuesday with some fresh drinks!