I’m so happy it’s the weekend, I couldn’t help but share another peach recipe to kick it off right! I made this Peach Strawberry Smash with options for either gin OR rye whiskey. When Rabbit Hole Distillery sent me a pair of their Bespoke Gin and Boxergrail Rye Whiskey to try, I was definitely intrigued! The gin is finished in the same oak barrel that the rye is aged in, giving them some similar notes across two totally different spirits. When I first saw it, I wasn’t really sure what to make with barrel finished gin, but when I read the tasting notes, it hit me…they would both work perfectly in a fruit forward cocktail! Here are the tasting notes for each:
Bespoke Gin London Dry Gin
- Aroma: Citrus, Honeysuckle, and Elderflower with a hint of Nutmeg
- Palate: Lemongrass with a soft, creamy mouthfeel
- Finish: Honey Ginger
Boxergrail Kentucky Straight Rye Whiskey
- Aroma: Spice, Brown Sugar, Butterscotch
- Palate: Citrus, Bright Floral Notes, Herbaceous
- Finish: Black Tea Flavors, Sweet Spice
I really loved both versions of this cocktail – the gin allows the peach flavor to shine through more, but if you’re a whiskey lover, definitely go for the whiskey version. I added a little extra peach puree (about 1/2 oz) to the whiskey version. That said, the sweetness of the peach honey puree and brightness of the ginger beer paired perfectly with both spirits!
Frozen peaches work just as well as fresh for the puree here. Use whatever’s easiest for you!
Cheers to the weekend!
Here are some tools I used to make this drink. Note: these are Amazon Affiliate links.
Peach Strawberry Smash
- 2 oz Fever Tree Refreshingly Light Ginger Beer
- 1 1/2 oz Rabbit Hole Bespoke Gin or Boxergrail Rye
- 1 oz peach honey puree (see notes for recipe)
- 2-3 strawberries, chopped
- mint leaves for garnish
Add chopped strawberries to a sturdy glass and muddle to smash the strawberries.
Add peach puree and gin or rye to the glass and stir until well combined. Add ice (small to medium cubes or crushed ice is best here), then top off with ginger beer. Garnish with fresh mint and a peach slice before serving.
- Peach Honey Puree – Add 3 cups of peeled and sliced peaches and 3 tbsp honey to a medium pot. Bring to a boil over medium heat, then lower heat to a simmer for 10-15 minutes or until peaches are very tender. Puree using an immersion blender, then strain and allow to cool.
For my macro trackers out there, I wasn’t able to create a My Fitness Pal barcode for this recipe since I would have had to decide for you whether to put the alcohol calories in as carbs or fats – that’s up to you! The 19 grams of carbs listed here are just for the peach puree, strawberries, and ginger beer. For my non-macro trackers, here’s more info on what I’m talking about.