The Smokin’ Peach Old Fashioned

Smokin’ Peach

Course: AnyCuisine: AnyDifficulty: Easy


Prep time


Total time



On the same trip to Long Island where we discovered the Chocolate Chili Old Fashioned, we had an awesome cocktail called a Smokin’ Peach at a nice little Italian joint called Spuntino Wine Bar & Italian Tapas, in Garden City, NY.

Being from Georgia and all, we found it amusing that a New York establishment would have a peach cocktail, but no matter. This thing is incredible, and the smoke adds an extra dimension. As usual, this is my take – I asked them for the specific quantities, but they ain’t talkin’.

If you don’t have a smoking kit, it’s fine – the cocktail stands on its own; the smoke just adds, well, what smoking a cocktail adds.


  • 2 oz Bulleit Bourbon

  • 1 oz Goya peach nectar

  • 1/2 oz mint simple syrup

  • 1 dash lemon juice

  • 1-2 dashes Fee Brothers Peach Bitters

  • 1 slice dried peach for garnish


  • Add crushed ice to a mixing cup with strainer
  • Add bourbon, peach nectar, simple syrup, lemon juice, and peach bitters
  • Cap and shake, then strain into a rocks glass or other cocktail glass.
  • Smoke with maple or cherry wood, then garnish with a dried peach slice.


  • I like Bulleit for mixing, but you do you.Goya peach nectar is what’s available around here; your mileage may vary. But generally speaking, if you can get this one, it’s perfect for the job.
  • I use Goya Peach Nectar, because that’s what’s available locally. If you can get it, it’s perfect for the job. Do NOT use peach puree – you’ll be highly disappointed.
  • If you don’t have fresh lemons lying around for the juice, the bottled kind is fine.
  • I really like the Fee Brothers bitters, but any peach bitters brand will do. Orange bitters can be substituted in a pinch.
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Bob Sawyer

Hi! I’m Bob!

If it’s got bourbon in it, I’m drinking it. And if it’s really good, I’m gonna figure out how to make it, and share it with you. Because I’m good like that.




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