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A Fantastic Peach Cocktail To Make Right Now

Celebrate Colorado peach season in the glass.
Written By: author avatar Linnea Covington
author avatar Linnea Covington
Linnea Covington is a regional managing editor of DiningOut, covering Denver, New York City, and Phoenix. She comes to us with a long background in food, restaurant and drinks journalism. Over the last two decades she's written for tons of national publications including Denver Post, Washington Post, Forbes Travel Guide, 5280 Magazine, New York Magazine, New York Times, Time Out New York and more. Follow on Instagram: @linneacovington https://muckrack.com/linnea-covington
Recipe By:
Devin Ershow
peach cocktails stock image

Recipe By

Devin Ershow

Servings

1

Level

Easy

Total Time

7 minutes

Prep Time

5 minutes

Cook Time

2 minutes

Peaches are all the rage, and at Stranahan’s, head mixologist Devin Ershow has created a tasty peach-based cocktail. Get some peaches asap to make the drink at home, or even use frozen Palisade peaches to keep the summer sipper going longer.

Make the Peach Whiskey Smash cocktail at home. | Photo by Stranahan's
Make the Peach Whiskey Smash cocktail at home. | Photo by Stranahan’s
3 lbs
frozen shredded hash brown potatoes
2
10-ounce cans diced tomatoes and green chiles, such as Rotel
2
1-ounce packages taco seasoning

A Fantastic Peach Cocktail To Make Right Now

Get a taste of a Colorado summer with this easy-to-make cocktail from local Stranahan’s Distillery. Created by Devin Ershow, who is also the co-founder American Mash & Grain, this drink uses Stranahan’s Blue Peak to give it that extra layer of extravagance. Of course, you can work with any solid whiskey and taste a variety of nuances.
1 serving

Cook Time

2 minutes

Prep Time

5 minutes

Total Time

7 minutes

  • 2 ounces Stranahan's Blue Peak
  • 1 ounce peach puree
  • 1 ounce mint syrup
  • 1/2 ounce lemon juice
  • 2 dashes peach bitters
  • 2 dashes orange bitters

Directions

  1. Add ingredients to a shaker with ice and shake.
  2. Strain over fresh ice in a rocks glass.
  3. Garnish with a mint sprig and dried peach wheel.
author avatar
Linnea Covington Managing Editor Denver
Linnea Covington is a regional managing editor of DiningOut, covering Denver, New York City, and Phoenix. She comes to us with a long background in food, restaurant and drinks journalism. Over the last two decades she's written for tons of national publications including Denver Post, Washington Post, Forbes Travel Guide, 5280 Magazine, New York Magazine, New York Times, Time Out New York and more. Follow on Instagram: @linneacovington https://muckrack.com/linnea-covington

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