Peach and Thyme Whiskey Sour Cocktail Recipe

I love tinkering with classic drinks, and the Peach and Thyme Whiskey Sour is a twist that’s surprisingly easy to pull off at home. This recipe mixes ripe peaches, fresh thyme, lemon juice, and whiskey for a drink that’s both sweet and just a little bit herbal.

You don’t need fancy tools or weird ingredients to make this work, either. When I tried it, the peach and thyme brought a brightness that really plays off the whiskey’s warmth.

It’s a small change, but it makes your usual whiskey sour feel like something new.

Peach And Thyme Whiskey Sour Cocktail Recipe

Peach and Thyme Whiskey Sour Cocktail Recipe
This drink combines fresh peaches, thyme, whiskey, and lemon for a cocktail that’s honestly packed with flavor. I stick to basic equipment, a short ingredient list, and simple steps to get the best out of it.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • For this recipe, I use a cocktail shaker to blend everything and chill the mix.
  • A muddler comes in handy to really press the peaches and thyme, so the flavors get released.
  • I like using a fine mesh strainer to catch any peach bits or thyme leaves.
  • A jigger helps me measure out the liquids so I don’t accidentally make it too strong or too weak.
  • A sharp knife and a cutting board are all you need to slice the peach.
  • I prefer serving the drink in a short “rocks” glass, which just feels right for a whiskey sour.

Ingredients

Here’s what I use for one drink:

  • 1 ripe peach sliced
  • 2 sprigs fresh thyme
  • 2 oz whiskey
  • 3/4 oz lemon juice freshly squeezed
  • 1/2 oz simple syrup
  • Ice cubes
  • Peach slice and thyme sprig for garnish

If peaches aren’t in season, I’ll grab frozen or canned (just drain off the syrup).

Instructions

  • First, I toss the peach slices and one thyme sprig into the bottom of a shaker. I muddle them together to release the juice and that herby aroma.
  • Then I add whiskey, lemon juice, simple syrup, and a good handful of ice. I snap on the lid and shake hard for about 15 seconds—gotta get it nice and cold.
  • I strain it all into a rocks glass filled with fresh ice, using a fine mesh strainer to keep it smooth. To finish, I top it with a peach slice and a sprig of thyme.
  • It looks pretty and you get a little whiff of thyme every time you sip.

Notes

I always taste the drink before serving. If it’s too sweet, I squeeze in a bit more lemon juice; if it’s too tart, I add a touch more syrup.
Sometimes I swap in nectarine for peach, or rosemary for thyme, just to mix things up. For a lighter version, I’ll splash a bit of soda water on top.
Chilling the glass ahead of time helps keep it cold. Ripe peaches are key, and fresh herbs beat dried ones by a mile here.

Must Have Ingredients

Tasting Notes

The first thing I notice with this cocktail is the sweet, light aroma of peach. The thyme brings in a fresh, herbal scent that’s honestly kind of unexpected but really pleasant.

On the first sip, I get a gentle sweetness from the peach puree—not cloying, just right. The whiskey adds warmth and a subtle smokiness, but the whole thing is surprisingly smooth.

The thyme gives a faint earthy note. It doesn’t take over, but it’s there, adding a little twist. Lemon juice pulls it all together with a gentle tartness that keeps the drink lively.

Texture:

  • Smooth
  • Slightly thick from the peach
  • Easy to drink

Flavor List:

  • Sweet peach
  • Subtle thyme
  • Light tartness from lemon
  • Warm, gentle whiskey burn

Substitute

Sometimes I just don’t have peaches or thyme around. In those moments, I reach for similar fruits or herbs instead.

For the fruit, I’ll often swap peaches with nectarines or apricots. Fresh or frozen—honestly, both can work.

Canned peaches? They’re fine too, though I like to rinse off any extra syrup first. No one wants an overly sweet mess.

If thyme’s missing from my kitchen, basil or mint usually do the trick. Sometimes rosemary sneaks in, giving everything a slightly earthy edge.

For a non-alcoholic twist, I just use peach juice or iced tea instead of whiskey. It turns out fruity and sweet, with a gentler kick.

No lemon juice? Lime or even orange juice steps in. Sure, the flavor shifts a bit, but the drink still feels bright and fresh.

When I’m making these swaps, I start small and taste as I go. That’s really the only way to land on a flavor I actually like.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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