One of the great things about spring time is the availability of fresh peaches. They pair really well with many classic American flavors for cooking, baking, and drinking. For cocktails, peaches are best known for bellinis. The bellini is classic Sunday brunch favorite; typically made from a peach puree and a sparkling wine.
I am personally not a huge fan of champagne or sparkling wine in general. For some reason, they go straight to my head with a buzz and headache. As I have said before, whiskey sours are really my jam. Thankfully, bourbon and peach pair so well with each other. After all, they are both southern US common flavors.
For this cocktail, Rob muddled some peach in the bourbon and lemon juice. He knows I don’t like my cocktails overly sweet, so there wasn’t any extra sugar or simple syrup. The peaches provide a decent amount of sweetness that perfectly balanced the tart lemon.
Bellini Whiskey Sour
- 1 Yellow Peach
- 4 Oz Bourbon
- 3 Oz Fresh Lemon Juice
- Lemon Peel for garnish
- Cut the peach into pieces and put in a cocktail shaker with the liquids.
- Muddle the peach pieces until well mashed.
- Add the ice and shake for 30 seconds.
- Strain through a mesh strainer to catch the peach mush into a chilled cocktail glass.
- Twist the lemon peel over the cocktail and toss it in.
- Enjoy responsibly!