There’s something of a misnomer that fruit found its way into cocktails during Prohibition, when bartenders used produce to mask the taste of low-quality hooch, maybe by way of someone’s bathtub. This isn’t true! Fruit had a place in cocktails from the very beginning, and many of the oldest drinks â€“ cobblers, smashes, juleps, and the like â€“ were practically drenched with fresh fruit. Which makes a lot of sense when you think about alcohol as an agricultural product, made from produce grown on the same sorts of farms that also grow all the other things we can throw into a drink. Like goes with like. We decided to celebrate summer and all it’s bounty with two of our favorite in-season ingredients: a Peach Basil Whiskey Cobbler. â€“ Andrew
Peach Basil Whiskey Cobbler
2 oz Bourbon Whiskey
1/2 oz Simple Syrup
1/2 oz Lemon Juice
1/4 Peach or Nectarine, sliced
1 sprig Basil
Combine the peach slices, basil, syrup, and lemon juice in a shaker and muddle them together. Fill the shaker two-thirds with ice, add the whiskey, and shake well. Double-strain (using a tea strainer or sieve in addition to a regular strainer to remove any pulp) into a highball glass filled with crushed ice. Garnish with more fresh peach slices and basil sprigs. Enjoy!
And this is why we put fresh fruit in our drinks: cold and fresh and fruity and a little zesty, perfect for the summer. This drink has big round peach flavors and a bit of herbaceous zing from the basil, plus a nice chewiness from the whiskey. We wanted to keep this one simple, the sort of thing you could throw together if you had some peaches and basil left over from making dinner. Did I mention perfect for the summer?
Glassware by Liquorary
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Photo Credits: Nole Garey for Oh So Beautiful Paper
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