Peach Basil Sour Cocktail
This peach basil sour is the perfect late summer cocktail! It has a bright peachy flavor with a subtle tang and a velvety texture.
Servings: 1 drink
Calories: 215kcal
Ingredients
For the Simple Syrup
- ¼ cup granulated sugar
- ¼ cup boiling water
- Optional: a handful of fresh basil leaves
For the Cocktail
- Handful of fresh basil leaves
- 2 oz peach schnapps
- 1 oz whiskey or spirit of choice
- ½ oz fresh lemon juice
- ½ oz simple syrup
- 1 egg white
- Ice to shake
Instructions
- Make the simple syrup ahead of time. In a medium size container, combine the sugar and hot water. Stir until the sugar dissolves. If you want to make basil-infused syrup, add a handful of fresh basil leaves and let steep for 30 minutes until fragrant. Remove the basil and let the syrup cool before storing in the fridge.
- For the cocktail, clap a few basil leaves in your hands to release the oils. Add to a cocktail shaker. Pour the peach schnapps, whiskey, lemon juice, and simple syrup. Muddle the basil lightly. Add the egg white, close the shaker, and dry shake for 30 seconds.
- Add ice to the shaker and shake again until frosty. Strain into a 5oz coupe glass and garnish with dehydrated citrus. Enjoy!
Notes
- Spirit—If you don't have whiskey, you can make this sour cocktail with any spirit: vodka, gin, tequila. The peach schnapps and simple syrup will overpower the flavor so you really don't taste the base spirit much.
- Can I make this without the egg white? Sure! No need to dry shake then. Add everything to a cocktail shaker with ice and shake until frosty. It will lose the creamy top.
Nutrition
Calories: 215kcal | Carbohydrates: 24g | Protein: 3.3g | Fat: 0.1g | Sodium: 52mg | Potassium: 104mg | Sugar: 22g | Vitamin A: 58IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 0.2mg