This Sparkling bourbon peach shrub is an easy summer cocktail to add to your drink arsenal. This shrub features rosemary simple syrup and a hint of ginger for a sweet, herby, and slightly spicy drink.
So, weirdly enough, this recipe was inspired by Meseidy over at The Noshery. She made this amazing bbq rubbed pork chops and peaches dish that immediately inspired me to make this Sparkling Bourbon Peach Shrub.
Now, this is sort of a half shrub. For those of you who are new to making cocktails, a shrub is a drink with vinegar in it. Ideally, you would make a fruit shrub syrup to keep on hand. However, since I like to mix it up, I prefer to make a batch of simple syrup that I can use for many different drinks.
How to make the rosemary simple syrup
Why use simple syrup instead of just sugar? Because sugar does not dissolve in cold liquid.
Simple syrups are very easy to make. Some recipes tell you to boil all of the ingredients together, but I think the flavored syrups last longer when you add the flavorings last.
First, in a small sauce pan, bring equal amounts of water and granulated sugar to a boil. After, lower the heat and let the mixture simmer until all of the sugar has dissolved.
At this point, you can add sprigs of rosemary to the hot liquid. Then, let the mixture cool, completely. Once it's cooled, you can transfer it to a glass jar. I like to leave the herbs in the jar, too.
Making the Bourbon Peach Shrub
In a cocktail shaker or glass jar, muddle the peaches, ginger, bourbon, and syrup. Do this until all the juices have been released. Strain the mixture into small, short, stubby glasses filled with ice, then top the bourbon peach shrub with sparkling water. Gently stir it to combine.
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- 1 cup fresh or frozen peaches. (thawed if frozen)
- ½ tablespoon apple cider vinegar
- ½ inch piece of ginger, chopped or grated
- 2 tablespoons rosemary simple syrup (plus more if needed, recipe below)
- 2 ounces bourbon
- Sparkling water to top
rosemary simple syrup
- ½ cup water
- ½ cup granulated white sugar
- 2 - 3 fresh rosemary sprigs
- In a small saucepan, combine water and sugar. Bring the mixture to a boil, then lower to a simmer for 1 minute. Once all of the sugar has been dissolved. Remove from heat and add in the rosemary. Let it cool, completely.
- After the mixture has cooled, transfer the rosemary simple syrup to a glass jar to keep.
- In a glass jar or cocktail shaker, muddle peaches, vinegar, ginger, bourbon, and syrup until all the juices have released. Taste and adjust flavorings as needed.
- Add ice. Shake to combine.
- Strain into prepared glass. Top with a splash of sparkling water, gently stirring to combine.
I recommend using small, short, stubby glasses, or keeping the sparking water to just a few tablespoons.
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 18mgCarbohydrates: 272gFiber: 6gSugar: 263gProtein: 2g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.