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The Deb (Peach-Basil Bourbon Smash) Cocktail

The Deb (Peach-Basil Bourbon Smash) Cocktail

Prep
10 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine chopped peaches, sugar, water, and 3 sprigs basil in a small pot over medium heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Cool syrup to room temperature, about 10 minutes. Discard basil sprigs.
  2. 2 Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
  3. 3 Measure 3 fluid ounces of syrup and peaches into a cocktail shaker; muddle to break peaches up. Add 4 ice cubes, bourbon, and bitters; cover and shake vigorously until ice is mostly melted. Pour into a chilled 8-ounce glass; add remaining 4 ice cubes. Gently stir in sparkling water. Garnish with a peach slice and basil leaf.

By Nicholio

The Lucy (Raspberry and Lemon Thyme Vodka Collins)

The Lucy (Raspberry and Lemon Thyme Vodka Collins)

Prep
15 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme.
  2. 2 Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water.
  3. 3 Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.

By Nicholio