• 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.