I created my Bourbon Peach Smash by pairing smoked peaches with maple syrup and bourbon to bridge late summer fruit and autumn spices, and the unexpected finishing technique is worth reading about.

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I obsessed over late summer flavors when I dreamed this up. My Smoked Peach Maple Bourbon Smash pairs a smoky charred peach with warm bourbon, so it feels like summer and fall arguing in one glass.

I call it my Bourbon Peach Smash at parties, and sometimes it even shows up as Smoked Maple Bourbon Cocktail in my recipe notes. It’s not what you expect, there are bright hits up front and a slow warm finish that keeps you guessing.

I wont reveal all the little tricks here, but one sip and you’ll be asking for the story.

Ingredients

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Smoked peach adds fiber, vitamin A, juicy sweetness and a lovely charred smokiness.
Bourbon gives warmth, caramel depth and boozy backbone, drink responsibly, it’s bold.
Fresh lemon brings bright tartness, vitamin C, balances sweet maple and peach.
Pure maple adds rich natural sweetness and minerals, more complex than sugar.
Mint gives cooling freshness, aroma, tiny antioxidants, muddled leaves add green bite.
Angostura bitters add spice, herbal perfume and help tie flavors together.
Cinnamon or smoked sea salt bring warm spice or savory smoke, use sparingly.

Ingredient Quantities

1 large ripe peach, halved and pitted, charred or smoked

2 oz bourbon

3/4 oz fresh lemon juice

3/4 oz pure maple syrup

6 fresh mint leaves plus a sprig for garnish

2 dashes Angostura bitters

Crushed ice

Optional pinch ground cinnamon or smoked sea salt

How to Make this

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1. Char or smoke the peach: cut it in half, remove the pit, then char cut-side-down on a hot grill or in a cast-iron skillet until you get good blackened bits, or smoke whole halves briefly with a smoking gun; let cool and scoop out the flesh.

2. Give the mint a quick slap between your hands to wake up the oils, then add 6 leaves to a shaker with the peach flesh.

3. Add 3/4 oz fresh lemon juice and 3/4 oz pure maple syrup to the shaker.

4. Gently muddle the peach and mint until you have a pulpy puree and the mint smells bright, dont pulverize into mush.

5. Pour in 2 oz bourbon and add 2 dashes Angostura bitters; if you want a warmer note add a tiny pinch of ground cinnamon or a flake of smoked sea salt.

6. Fill the shaker with ice and shake hard for about 10 to 15 seconds to chill and dilute.

7. Pack a rocks glass with crushed ice, then double strain the cocktail over the ice to keep out big bits; if you like texture you can single strain.

8. Garnish with a mint sprig and a charred peach slice, give the mint a little clap on top so it smells when you sip, and serve with a short straw.

Equipment Needed

1. Grill or heavy cast-iron skillet (for charring peaches)
2. Smoking gun (optional)
3. Chef’s knife
4. Cutting board
5. Cocktail shaker (Boston or cobbler)
6. Muddler
7. Jigger
8. Hawthorne strainer plus fine mesh strainer (for double straining)
9. Rocks glass and short straw
10. Ice crusher or sturdy bag and mallet (for crushed ice)

FAQ

Q: How should I smoke or char the peach?
A: Grill the halves cut-side down on a hot grate until you get good char marks, or put them in a smoker with apple or hickory chips for 10 to 20 minutes. You can also use a kitchen torch or broiler. Let cool a bit before muddling.

Q: Can I use frozen or canned peaches instead of fresh?
A: Frozen thawed peaches work fine if they're ripe, pat them dry first. Canned peaches are usually too syrupy and will change the balance, so only use them if you adjust the sweetener.

Q: Any good substitutes for bourbon or maple syrup?
A: Rye or aged rum will give a different but tasty profile. For maple try honey syrup or simple syrup if you must, but the smoky maple flavor is what makes this cocktail special so expect a change.

Q: How do I muddle the mint without getting bitter leaves?
A: Clap the mint between your palms first to wake up the oils, then press gently with your muddler. Don't pulverize the leaves, just bruise them to release aroma.

Q: Can I make this ahead for a party?
A: You can smoke peaches and make a maple-bourbon infusion a few hours ahead. Combine bourbon and maple with smoked peach slices, refrigerate 2 to 4 hours, then strain. Assemble with lemon, mint and ice just before serving for best freshness.

Q: What's the point of the optional pinch of cinnamon or smoked sea salt?
A: A little cinnamon adds warm fall spice, smoked salt boosts the smoky notes and balances sweetness. Use just a tiny pinch on top or on the rim so it doesn't overpower the drink.

SMOKED PEACH MAPLE BOURBON SMASH Recipe Substitutions and Variations

Bourbon: swap with rye whiskey (2 oz) for a spicier bite, or use aged dark rum for a sweeter, richer finish.
Fresh lemon juice: use fresh lime juice (same amount) for a brighter tang, or 3/4 oz fresh orange juice if you want it less tart.
Pure maple syrup: try honey syrup (1:1 honey and water, same volume) or agave nectar (same amount) — both dissolve easier and change the sweet note.
Smoked or charred peach: cant smoke? just grill or char the peach halves on a skillet, or stir in 1 tbsp peach jam plus a tiny drop of liquid smoke to fake that flavor.

Pro Tips

1) Dont overdo the charring. A quick blacken gives great smoky sweetness, but if you burn it you get bitter ash. If you use a smoking gun go with mild woods like apple or cherry, not heavy mesquite. Let the peach cool a bit before you scoop so it stays juicy.

2) Be gentle with the mint. Slap it first, then press lightly so the oils come out but the leaves dont turn to mulch. Muddle against the shaker wall, not right in the middle, that way you get aroma without green bitterness.

3) Use real maple syrup and taste as you go. If your peach is tart or not super sweet, add a touch more maple. Pick a bourbon with caramel and vanilla notes not an overpowering oak, and add the cinnamon or smoked salt one tiny pinch at a time you can always add more but you cant take it out.

4) Chill and strain for texture control. Shake long enough to chill and dilute about 10 to 15 seconds, then double strain for a silky drink or single strain if you want peach bits. Pack the glass with crushed ice and clap the mint on top so the aroma hits you when you sip.

SMOKED PEACH MAPLE BOURBON SMASH Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I created my Bourbon Peach Smash by pairing smoked peaches with maple syrup and bourbon to bridge late summer fruit and autumn spices, and the unexpected finishing technique is worth reading about.

Servings

servings

Calories

270

kcal

Equipment: 1. Grill or heavy cast-iron skillet (for charring peaches)
2. Smoking gun (optional)
3. Chef’s knife
4. Cutting board
5. Cocktail shaker (Boston or cobbler)
6. Muddler
7. Jigger
8. Hawthorne strainer plus fine mesh strainer (for double straining)
9. Rocks glass and short straw
10. Ice crusher or sturdy bag and mallet (for crushed ice)

Ingredients

1 large ripe peach, halved and pitted, charred or smoked
2 oz bourbon
3/4 oz fresh lemon juice
3/4 oz pure maple syrup
6 fresh mint leaves plus a sprig for garnish
2 dashes Angostura bitters
Crushed ice
Optional pinch ground cinnamon or smoked sea salt

Directions

Char or smoke the peach: cut it in half, remove the pit, then char cut-side-down on a hot grill or in a cast-iron skillet until you get good blackened bits, or smoke whole halves briefly with a smoking gun; let cool and scoop out the flesh.
Give the mint a quick slap between your hands to wake up the oils, then add 6 leaves to a shaker with the peach flesh.
Add 3/4 oz fresh lemon juice and 3/4 oz pure maple syrup to the shaker.
Gently muddle the peach and mint until you have a pulpy puree and the mint smells bright, dont pulverize into mush.
Pour in 2 oz bourbon and add 2 dashes Angostura bitters; if you want a warmer note add a tiny pinch of ground cinnamon or a flake of smoked sea salt.
Fill the shaker with ice and shake hard for about 10 to 15 seconds to chill and dilute.
Pack a rocks glass with crushed ice, then double strain the cocktail over the ice to keep out big bits; if you like texture you can single strain.
Garnish with a mint sprig and a charred peach slice, give the mint a little clap on top so it smells when you sip, and serve with a short straw.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.