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Bourbon and peach smash

A fruity and sweet cocktail that tastes like summer.



For the syrup:

  • 1 cup cane sugar
  • 1 cup water
  • 2 sprig of mint with stem
  • 4 x 2.5 centimeter nob of fresh ginger sliced thin

For the cocktail:

  • 1 of a large peach cut into cubes, skin on
  • 4-5 leaves mint
  • 30 milliliters simple syrup
  • 45 milliliters bourbon
  • Crushed ice
  • Ginger ale, cold
  • Candied ginger for garnish (optional)


  1. In a small sauce-pot add the sugar, water, mint and ginger. Bring to a boil, swirl the pot gently to mix the ingredients, turn heat down and simmer until the sugar is dissolved.
  2. Strain and set aside in the refrigerator to cool. The syrup can be made several days in advance and stored in the refrigerator for up to two weeks.

For the cocktail:

  1. In large highball glass, add the peach pieces, mint and simple syrup. Muddle the ingredients five to six times.
  2. Add the bourbon, then fill the glass with crushed ice.
  3. Top off with cold ginger ale and stir well pulling the peach/syrup mixture to the top.
  4. Garnish with mint.

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