Summer Peach Old-Fashioned

Amy Stewart
Ingredients
 
  • 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
Procedure

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.

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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