I haven’t done a cocktail in a while and I really thought y’all deserve one to kick off summer! What better than punch? I’ve been making an effort to cook more at home and so naturally we’ve been making more cocktails at home too. This is one of my new favorites because it’s refreshing and you can make just a glass or two. Now, punch should really be enjoyed on long hot afternoons in the presence of good company however, sometimes all those stars don’t align but that doesn’t mean you shouldn’t have a little punch!
This recipe is part of my To Market series that I write for Austin Woman! The Bourbon Peach Punch recipe first appeared in the June 2017 issue. I love writing this column because I get to create bright, colorful and seasonal recipes that are simple and quick enough for the everyday woman to make and enjoy. Tell me what you think of this one!
Bourbon Peach Punch
Because sometimes we want the punch all to ourselves! Here’s a quick recipe that makes four glasses.
Serves 4, can be doubled, tripled…
½ cup sugar
1 cup filtered water, divided
2 cups sliced peaches + 4 additional slices for garnish
6 ounces bourbon
2 ounces lemon juice
2 cups Topo Chico
6 dashes Angostura bitters
3-4 sprigs of rosemary
- Combine ½ cup sugar with ½ cup water and 2 cups sliced peaches in a pot over medium heat. Reduce to simple syrup, about 10 minutes until sugar is completly dissolved. Strain peaches from syrup and let cool in a bowl with rosemary sprig.
- Grill sliced peaches on panini press or grill over medium heat for about 5-6 minutes until grill marks have formed and peaches are slightly soft but still retain shape.
- In a pitcher or bowl, combine peach simple syrup, removing rosemary, with Topo Chico, ½ cup water, bitters and lemon juice.
- Serve punch over ice cubes and garnish with grilled peaches and small rosemary sprigs.