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This cocktail created by Wayne Curtis won third place in the official cocktail contest of the 2009 Tales of the Cocktail in New Orleans.

Ingredients for One Serving:

  • 2 ripe peach slices
  • 2 1/2 ounces bourbon
  • 1/2 ounce ginger syrup (see NOTE)
  • 8 to 10 mint leaves, plus a mint sprig for garnish
  • Crushed ice


Combine the peach slices, bourbon, ginger syrup and mint leaves in a mixing glass. Muddle gently, crushing the peaches and bruising (but not tearing) the mint leaves. Let the mixture sit for 2 or 3 minutes.

Pack a highball glass (or julep cup) with crushed ice, and insert a straw. Slowly pour the contents of the mixing glass through a strainer into the ice-packed glass. Garnish with a mint sprig.

NOTE: To make ginger syrup, combine 1 cup sugar, 1 cup water and 12 coin-size slices of ginger root in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature. It’s ready to use, but for best flavor, cover tightly and refrigerate for 12 to 24 hours; store indefinitely.

Recipe Courtesy: Wayne Curtis, drinks correspondent for the Atlantic and author of “And a Bottle of Rum: A History of the World in Ten Cocktails”


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