Recipe by Chef Kate
From the "king of Cocktails" Dale deGroff, this can be made with any relatively light whiskey. Simple syrup is simply equal amounts of water and sugar, heated till the sugar is totally dissolved. Muddling is mashing ingredients in the bottom of the glass, using the back of a spoon or something similar.
Top Review by ColoradoCookin'
I used canned peaches in heavy syrup since I didn't want to make simple syrup. I doubled this. I used fresh mint which wasn't strong enough I couldn't taste mint. I used lemon juice not fresh lemon and a little sugar to make up for the lack in sweet due to lack of syrup. I didn't add water, but I did use about 8 ice cubes. I dumped all of this into my blender and loved it. It had little pieces of peach in it which I thought were pretty darn yummy. I bet this would be really good warm, also. Next time I'll use stronger mint though.***************The blender made this take about 5 minutes start to finish.
- 2 ounces canadian whiskey
- 1 small peach, peeled, pitted and quartered quarters
- 3 mint leaves
- 1⁄2 lemon, peel, pith and seeds removed, cut into chunks
- 1 ounce water
- 1⁄2 ounce simple syrup
- 1 sprig mint, and peach slice (to garnish)