Southern peaches have been amazing this year; all the weather factors must have lined up just right. They are lush and sweet, dripping with thick, rich juice. I've made corn peach and edamame salad , I've concocted a dessert called peach delight,  grilled peaches with bourbon caramel sauce has graced my summer dinner table several times, I've eaten my weight in fresh peaches, leaning over the sink with the juice running down my arms, and currently, I am fixated on a peach bourbon cocktail that I discovered on line, created by Vanilla and Bean. Smokey bourbon plus succulent peaches, along with ginger and mint simple syrup, is just the right refreshing combination. The effervescence of a splash of ginger ale takes it to perfection. While the peaches are at their peak, this is a summer cocktail to add to your arsenal. 

Don't use your most expensive bourbon, since you are mixing it, rather than sipping. I like the extra zing of vernors ginger ale, but I also made this drink with diet ginger ale and it was tasty as well. Serve it with a straw and a spoon, because you will want to savor those bites of peach at the end. 

Bourbon Peach Smash  - one serving

1/2 large ripe peach, cut into cubes with the skin on

5 large fresh mint leaves

1 oz. ginger/mint simple syrup * (recipe below)

1 1/2 oz. bourbon

crushed ice

ginger ale, chilled (about 3-4 oz)

In a 16 oz. glass, combine the peach pieces, fresh mint leaves, and simple syrup. Muddle the ingredients 6 times. I use the wooden handle of an old wooden spoon.  Add the bourbon; fill the glass near to the top with crushed ice. Top off with cold ginger ale and stir gently with a spoon, pulling the peach mixture to the top. Garnish with a slice of peach and a sprig of mint. Serve with a straw and a long spoon. 

* Ginger/Mint Simple Syrup (makes enough for 6-8 drinks)

1 c. cold water

1 c. sugar

2 inch knob of fresh ginger

1/2 c. fresh mint leaves (more or less, depending on your taste)

In a small saucepan, combine the water and sugar over high heat. As the mixture nears boiling, whisk together and the sugar will dissolve into the water. Slice the fresh ginger into thin slices (no need to peel). Add the ginger slices and mint leaves to the mixture; cover and remove from the heat. Steep for 30 minutes. Strain syrup into a jar and refrigerate until ready to use. Keeps in the refrigerator for 2 weeks.