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.
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.