Summer Peach Smash

By | August 15, 2015
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peach smash cocktail

Growing up we had a single peach tree in our backyard, which yielded a bumper crop of peaches each summer. The season was fast and furious … a couple of magical weeks of gluttonous consumption. And then, as suddenly as the lavish bounty had appeared, our lone peach tree would retire until the next summer. 

Shopping: Look for peaches that are just firm, rich in color and unblemished. Firmer peaches should be stored on the counter, not in the refrigerator, which can make them mealy.

Drinking: Ripe peaches, on the other hand, can be refrigerated for a day or two or, better yet, muddled immediately into a summer cocktail!

 If you make this recipe, snap a pic and hashtag it #esfgrams — We love to see your creations on InstagramFacebook, & Twitter!

Makes 2 cocktails

  • Ingredients
  • 1 very ripe peach
  • 2 mint sprigs, plus more for garnish
  • 2 teaspoons simple syrup
  • 4 ounces botanical gin (such as St. George Botanivore)
  • ½  lemon, juiced
  • Soda water
  1. Instructions
  2. Quarter the peach and remove pit. Cut a couple of thin slices of peach to reserve for garnish.
  3. In a cocktail shaker, muddle the peach quarters, mint sprigs and simple syrup. Add ice, gin and lemon juice and shake for 30 seconds, until chilled. Taste for sweetness, and add a touch more simple syrup if needed.
  4. Pour into 2 double old-fashioned glasses or tumblers filled with ice. Top with soda water and garnish with reserved mint and peach.

Summer Peach Smash was published in the Summer 2015 issue. © 2015 Edible San Francisco. Photograph © 2015 Kathleen Korb.

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