Peach & Bourbon Shrub
2 oz Bourbon
3/4 oz Peach Shrub Syrup
3/4 oz Cherry Liqueur
1 Dash Absinthe
For the Peach Shrub Syrup: in a pot on the stovetop, combine a cup of fresh ripe peaches, pitted, chopped, and muddled; a cup of white balsamic vinegar, and a cup of granulated sugar (we used turbinado). Bring to a very brief boil, then simmer for 10-20 minutes or longer, stirring frequently and tasting occasionally. Once the sugar has melted and the vinegar has absorbed lots and lots of peach flavor, remove from the heat and strain well – probably two or three times, through a sieve or cheesecloth – and let it cool. Store it in a bottle in the refrigerator for a few weeks to a month.
For the Peach Bourbon Shrub: combine all of the ingredients in a shaker filled with lots of ice, shake well, and strain into a chilled cocktail glass. Enjoy!
A Shrub is something like a Sour, only much, much, much more intense. Vinegar usually has a much higher acidity than citrus juice, and a Shrub syrup will pick up sparkling bright fruit flavors. Our Peach & Bourbon Shrub combines the oaky smoothness of Bourbon with bright peach flavors and a mouth-puckering tartness from the Shrub syrup, along with some sweet fruit flavors from the liqueur, to balance out all that acid. I also like to add a dash of Absinthe, not so much for its own flavor, but because I’ve found that in very small doses, Absinthe can help to round out and bring together all these big, bold flavors into something coherent.