Rosemary and Peach Bourbon Collins

by Corinne Mossati January 13, 2022

The ‘Garden Collins Summer Series’, a series dedicated to the Tom Collins cocktail continues with Rosemary and Peach Bourbon Collins using rosemary from the garden.

Rosemary and Peach Collins – Photo © Cocktails & Bars

Rosemary and Peach Bourbon Collins Recipe

Ingredients

50ml bourbon
25ml lemon juice, freshly squeezed
15ml rosemary syrup (click for recipe)
1/4 small ripe peach, peeled and cubed
soda water to top

Glassware: Collins glass
Garnish: rosemary sprig

Method

In a cocktail shaker, muddle the peach with lemon juice and rosemary syrup. Add bourbon, ice cubes and shake hard until well chilled. Strain into a Collins glass filled with ice cubes. Garnish with a rosemary sprig.

You may also like… The Garden Collins Summer Series

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Cocktails & Bars, The Gourmantic Garden and Gourmantic. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read more or visit her website.

Rosemary and Peach Bourbon Collins

Rosemary and Peach Bourbon Collins Recipe

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