Bourbon Peach Cooler
If you can't get Bonal, you can use another spirit in its place, such as crème de pêche (or peach liqueur), Lillet, Cap Corse, Dubonnet, or Punt e Mes or Dolin sweet vermouth - or another red vermouth that leans toward the bitter side. If using something on the sweet side, like crème de pêche or Lillet, you may want to use only 1/4 ounce of the muscovado syrup.
To make muscovado syrup, heat 1/4 cup (60ml) water with 1/4 cup (50g) dark brown sugar. Stir over the heat until the sugar is completely dissolved. Remove from heat and let cool, then pour into a jar and refrigerate until ready to use. The syrup will keep for at least a week.
Servings 1 drink
- Three (1/2-inch/2cm) slices of fresh peaches, peeled and diced
- 1/2 ounce muscovado syrup, (see headnote)
- 2 ounces bourbon
- 1/2 ounce Bonal
- Ginger beer, sparkling cider, tonic water, or beer
- Peach slices, for garnish
- Fresh mint, for garnish
- Put the peach pieces in a cocktail shaker with the muscovado syrup. Use a muddler or a fork to mash them very well, so they are liquified as much as possible.
- Add the bourbon and Bonal to the cocktail shaker. Fill the shaker half-full of ice, cover and shake vigorously until well-chilled and the ice is broken up, 15 to 20 seconds.
- Remove the lid and either strain into a tumbler (the peaches may be a bit fibrous so you might need to help it pass through the mesh strainer with the aid of a soup spoon or spatula), then add ice. Or you can just open the shaker and pour the icy mixture into a tumbler. Pour a splash of ginger beer, or another sparkler, into the glass and garnish with peach slices and fresh mint.