Grilled Peach Bourbon Smash with Charred-Basil Syrup

How to Make Grilled Peach Bourbon Smash with Charred-Basil Syrup

1. 1

   Step 1: Grill the peaches until caramelized

   Preheat a gas or charcoal grill to medium-high. Brush the cut sides of the peach halves lightly with neutral oil and place cut-side down on the hot grate; grill 3–5 minutes until deep char marks form and the flesh softens but keeps its shape. Reserve 4 grilled halves for garnish and roughly chop the remaining flesh for muddling.

   For this step

   • 3 medium peachesRipe peaches, halved and pitted
   
2. 2

   Step 2: Make the charred-basil simple syrup

   While the peaches grill, briefly char the basil leaves by placing the bunch on the hot grate for 10–20 seconds per side until leaves darken and perfume the air. In a small saucepan, combine sugar and water, add the charred basil, bring to a simmer until sugar dissolves, then remove from heat and steep 10 minutes. Strain into a jar, discard solids, and chill until cool (or use warm if short on time).

   For this step

   • 1 cup (packed)Fresh basil leaves (packed) — for syrup
   • 1 cupGranulated sugar (for 1:1 syrup)
   • 1 cupWater (for syrup)
   
3. 3

   Step 3: Muddle peaches with lemon, basil and bourbon

   In a sturdy cocktail shaker or mixing glass, add the chopped grilled peaches, 3–4 tbsp charred-basil syrup (taste and adjust), and fresh lemon juice. Add a few torn basil leaves for perfume and muddle gently to release juices without pulverizing the skins. Pour in the bourbon, add a handful of crushed ice, and shake or stir briefly to chill and combine.

   For this step

   • 8 fl ozBourbon
   • 2 tbspFresh lemon juice
   
4. 4

   Step 4: Build the cocktail over crushed ice

   Divide crushed ice among four rocks glasses. Strain the peach-bourbon mixture evenly into the glasses (a fine mesh helps catch solids). Top each with about 1–2 tbsp club soda to lift the flavors, then give a gentle stir to marry.

   For this step

   • 4 cupsCrushed ice
   • 1 cupClub soda (to top)
   
5. 5

   Step 5: Garnish, serve and pairing tips

   Garnish each drink with a reserved grilled peach slice and a charred basil sprig. Tips: when grilling fruit, oil grates and use medium-high heat so fruit chars without collapsing; for extra smoke, briefly torch basil or use a piece of dark wood on the coals. This juicy, slightly smoky cocktail pairs wonderfully with grilled pork chops, barbecue or charred burgers — the herbs and caramelized peach cut through richness.

   For this step

   • 4 slices / sprigsGarnish: reserved grilled peach slices and charred basil sprigs
   

1. Preheat a gas or charcoal grill to medium-high. Brush the cut sides of the peach halves lightly with neutral oil and place cut-side down on the hot grate; grill 3–5 minutes until deep char marks form and the flesh softens but keeps its shape. Reserve 4 grilled halves for garnish and roughly chop the remaining flesh for muddling.
2. While the peaches grill, briefly char the basil leaves by placing the bunch on the hot grate for 10–20 seconds per side until leaves darken and perfume the air. In a small saucepan, combine sugar and water, add the charred basil, bring to a simmer until sugar dissolves, then remove from heat and steep 10 minutes. Strain into a jar, discard solids, and chill until cool (or use warm if short on time).
3. In a sturdy cocktail shaker or mixing glass, add the chopped grilled peaches, 3–4 tbsp charred-basil syrup (taste and adjust), and fresh lemon juice. Add a few torn basil leaves for perfume and muddle gently to release juices without pulverizing the skins. Pour in the bourbon, add a handful of crushed ice, and shake or stir briefly to chill and combine.
4. Divide crushed ice among four rocks glasses. Strain the peach-bourbon mixture evenly into the glasses (a fine mesh helps catch solids). Top each with about 1–2 tbsp club soda to lift the flavors, then give a gentle stir to marry.
5. Garnish each drink with a reserved grilled peach slice and a charred basil sprig. Tips: when grilling fruit, oil grates and use medium-high heat so fruit chars without collapsing; for extra smoke, briefly torch basil or use a piece of dark wood on the coals. This juicy, slightly smoky cocktail pairs wonderfully with grilled pork chops, barbecue or charred burgers — the herbs and caramelized peach cut through richness.