The Burnt Peach Old Fashioned: smoky, sticky, boozy,and sweet. When muddled with bitters and cherry juice, shaken vigorously with bourbon, and sexily poured over rocks… there’s really no turning back now.
I bet you clicked on this recipe because you thought this cocktail sounded intriguing? Crazy? Unique? Seasonally appropriate?
Let’s be lifelong friends.
This drink, you guys. THIS DRINK.
It’s everything you’re expecting it to be: smoky, sweet, and smooth. But, there’s also something you’re not quite expecting: light, refreshing, and bold. Ok, maybe that’s like, the first thing you would expect from this drink – for it to be bold.
I stand corrected.
Peach season in Michigan, the closest state to Minnesota that grows the fuzzy little cuties, is mid July to late September. Which, being that we’re at the tail end of the season of the peach, means an overabundance of peachy recipes.
Peach pie. Peach Cobbler. Peach compote. Peach turnovers. Peach salsa. Peach smoothies. Peach ice cream.
Shall I go on?
If you’ve noticed one thing, it’s likely that all of these things are sweet. Which I have no problem with, but one can only have so much of a good thing before one gets a little…ready for a new and inventive way to use said “good thing”.
Which is what lead me to this Burnt Peach Old Fashioned. Sure, it’s still a tad sweet, but when mixed with bourbon, bitters, and cherries – it takes on a rich, smoky, sultry flavor. That makes you just feel….sexy.
And thoroughly warmed through, if made properly.
(read: enough bourbon)
So here’s what you do: call up your friends, invite them over for a little Autumnal fun, get the fire going, mix up a big batch of these cocktails (you can increase the servings in the recipe below!), and let the blankets, bonfire, and bourbon keep you cozy.
Burnt Peach Old Fashioned
Ingredients
- 3 ripe peaches, halved and pitted
- 8 shots bourbon
- 20 dashes Angostura bitters
- 4-8 tsp maraschino cherry juice
Instructions
- Heat grill over medium heat. Place 4 peach halves on grill, flesh side down, leaving them undisturbed and covered for 15 minutes.
- Check on peaches after 15 minutes. Depending on your grill heat, you may need to give them more time to char. You want the exterior to be blackened, and the flesh warm and softened. At this point, add remaining peach to grill. This will be reserved for garnishing the drink - so prep as you see fit (I sliced mine in to wedges).
- Remove peaches from grill once done, placing them on a plate and covering with tin foil until slightly cooled, and ready to use.
- When ready to make your drinks, place peach halves in a cocktail shaker. Add Angostura bitters, and muddle.
- Add bourbon and cherry juice to shaker. Depending on how sweet you and your guests prefer your drinks, add in more or less of the cherry juice. I added about 1 teaspoon per drink. Top with ice, and shake vigorously.
- Pour drink into four ice-filled low balls. Top with charred peach wedge and cherry , if desired.