Peach Basil Whiskey Sour, In Partnership With Gentleman Jack
A classic whiskey sour is one of the first cocktails I learned how to make when starting out in the world of home bartending. It's citrusy. It's refreshing. It's a classic cocktail that really let's the spirit shine through. In this case, the spirit is double charcoal mellowed Gentleman Jack Whiskey.
When it comes to a whiskey sour cocktail, you can never go wrong with the classic recipe. It's simple, and perfectly balanced. But with National Whiskey Sour Day around the corner on August 25, a big part of the fun is expressing creativity and putting your own spin on a classic cocktail (while still staying true to the original).
This Peach Basil Gentleman Jack Whiskey Sour is my spin on the classic cocktail for National Whiskey Sour Day. Take a look at the recipe below, and get to mixing up your own version of a whiskey sour!
- 2 oz Gentleman Jack Whiskey
- 1 oz Fresh Lemon Juice
- 1/2 oz Yellow Chartreuse
- 3/4 oz Basil Peach Syrup
- 1 Egg White
Combine all ingredients into a cocktail shaker. Shake the drink without ice for 15 seconds to incorporate the ingredients together. Open the shaker and add ice (My preference is to add just one big ice cube as it helps to really whip and aerate the cocktail as you shake). Double strain the cocktail into a rocks glass over ice. Express a lemon peel over the top of the cocktail, and garnish with a basil leaf and slice of peach.
How to Make Basil Peach Syrup:
In a small pot, combine 1 cup of water, 2 slices up peaches, and 6-7 basil leaves. Warm on low to medium heat, and gently muddle the peach slices to release the juice/flavor. Lightly simmer for 5-10 minutes. Strain out the solids through a fine mesh strainer, and combine the liquid with equal parts white granulated sugar. Lightly stir to dissolve the sugar. Store in a glass container in the refrigerator for up to one week.