I’m not ready to say goodbye to summer just yet, so Sasha is back and sharing another of her delicious, sunny cocktails. This one is loaded with peach and bourbon–it sounds so refreshing I might have to have a lot more than 1. If anyone needs me I’ll just be over here on the floor taking a nap…

A Fizz is a classic cocktail, considered a lighter, afternoon drink, and a ladies drink.  Personally I think they are awesome: long, refreshing, fruity, and boozy.
The key is to mix good quality spirits with sour, sweet, fruity parts, topping off with sparkling water or soda water.
I make a number of variations of the Fizz, Gin Fizz is popular around here, as is a Great King Fizz.  This season though has been all about the peaches: great, beautiful peaches at the farmers market, baskets of ripe rich fruit on the counter to be consumed.

Buffalo Peach Fizz

Peaches, and bourbon…  yum.

Buffalo Peach Fizz
~1 ripe peach, skin removed*
~juice from 1 fresh squeezed lemon
~2 oz Buffalo Trace Bourbon
~ dash Fee Brothers Black Walnut Bitters (optional)
~sparkling water or soda water
~1 tablespoon sugar 

Skin one fresh peach, put in shaker and muddle to break down.  Add lemon juice and sugar and keep muddling until peach is well broken up (taste for sweet-sour-fruit balance, adjust accordingly).  Add Buffalo Trace Bourbon and ice, shake vigorously.  In frozen mason jar, add ice and dash of Fee Brother Black Walnut Bitter, strain liquid onto ice, top with sparkling water.

*to remove skin, use really ripe fruit, wash under water that is as hot as you can stand.  Cut peach in half and you should be able to peel easily.

I know mason jars as drink vessels are super trendy, which would normally guarantee that I would never use them, except when frozen they keep drinks cooler longer and frost up nicely.

You can freeze fresh peaches- slice and core, with some lemon juice to keep from browning.  Freeze in zip lock bags in proportions to make blender versions of this during the long winter months when you are dreaming of summer.