Summer Peach Smash
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 Instagram, Facebook, & Twitter!
Makes 2 cocktails
- 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
- Quarter the peach and remove pit. Cut a couple of thin slices of peach to reserve for garnish.
- 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.
- 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.