Summer Peach Old-Fashioned

Amy Stewart
  • 1.5 oz bourbon
  • .5 oz thyme or tarragon simple syrup (see note)
  • Half of a fresh peach (optional upgrade: Grill the peach first!)
  • Angostura bitters
  • Thyme or tarragon sprig for garnish

Note: Make simple syrup by heating equal parts sugar and water until the sugar melts. Add herbs and allow to steep for one hour, then strain.

Combine the first three ingredients in a cocktail shaker, and muddle the peach to release the juice. Shake well over ice, then strain into a short tumbler filled with ice. Add a dash of bitters and garnish with herbs.

Reprinted with permission from The Drunken Botanist, by Amy Stewart.

  • Moving to Harlem with Marcus Samuelsson

    What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

Top Recipes

Emeril Lagasse: 'Learn something every day or you're cheating yourself'

Emeril Lagasse, author of Essential Emeril, says he keeps an open-minded approach to food.