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The Deb (Peach-Basil Bourbon Smash) Cocktail

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"A juicy way to wind down after a busy day, and a good way to use up ripe peaches. Made and named for my friend Deb on her birthday. The peach-basil syrup makes 2 1/2 cups, enough for 8 to 10 cocktails. It keeps in the fridge for up to 3 weeks."
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1 h 25 m servings 1370
Original recipe yields 1 servings (1 cocktail)


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  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. Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
  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.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of peach-basil syrup. The actual amount of syrup consumed will vary.

Nutrition Facts

Per Serving: 1370 calories; 0.1 324.9 0.6 0 42 Full nutrition

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