Hey! I’m so excited to give you guys this recipe; even though it’s a bit of a labour of love, it is totally worth it.
The kicker is you need to make a part of it a few days in advance of when you want to drink it. So, if you want to have it for this weekend – I would get started tonight or tomorrow. But look at this baby, I promise you’re going to love it.
I’ve been so inspired the last few weeks as I have watched fellow food bloggers, just killing the cocktail game; I decided to whip one up of my own. I used to be a huge bourbon girl, it was my drink of choice almost always. These days I’m a little more into wine and beer, but I haven’t totally lost my love for it; so I thought I would renew my interest and yours with this Maple Rosemary Peach Bourbon Smash. There is a shrub (although not a traditional shrub, it still takes a few days), but it is a super simple recipe and once you have the shrub made it lasts for at least a month, so you can make yummy cocktails for the foreseeable future.
A shrub in case you’re wondering is a drinking vinegar. Normally 2 parts of each: a fruit, vinegar and sugar. The one I’ve made is a bit different, but perfect for this cocktail. If anyone is interested in learning more about shrubs or having some other combinations to play around with, just comment on the post or shoot me an email.
- 2 cups peaches, diced
- 1/2 cup apple cider vinegar
- 1/2 cup maple syrup
- 3 sprigs rosemary
- 2 oz shrub (as per recipe above)
- 2 oz bourbon (per cocktail)
- Gingerale to top
- peach slices
- rosemary sprigs
- To make the shrub, in a large airtight container with a lid, add the diced peaches, apple cider vinegar, maple syrup and rosemary leaves. Stir together until the peaches are well coated. Put in refrigerator for 3 days (2 days will be fine too, but 3 is preferable).
- Remove the shrub mix from the fridge. Mash the peaches with a fork to release all the juices. Grab a 500 ml glass container with a lid (mason jars work great) and strain mix into the jar. Making sure you mash the peaches really well to get all the juices. You should be left with about a cup and a half of shrub mix. Shrub can stay in the fridge for 1 month.
- To make the cocktail, add ice to your glasses, add 2 oz. of the shrub mix, 2 oz. of good bourbon, and top with gingerale. Add a sprig of rosemary and a couple peach slices and enjoy.
This is not a traditional shrub (which is a bit more intensive and takes a bit longer), it's a quick version that adds a TON of flavour to this cocktail and despite it taking a few days is really simple to make.
The shrub recipe makes about 12 oz. which is good for 6 cocktails. But since the shrub keeps for so long (3 months in the fridge), you can make a bigger batch now and have it available anytime you want to throw a quick drink together.
I hope this helps you enjoy the upcoming weekend.
And if you like this recipe and you’re looking for more cocktail recipes, try these:
If you try any recipes out, I’d love to hear what you think. Feel free to comment here or post a pic on Instagram and tag me @mysweetmess and #mysweetmess so I can see what you’re making! And if you really like it, please pin the recipe for others to see. Cheers!
Till the next recipe,