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Peach Horizon Cocktail

The Peach Horizon Cocktail is a refined and elegant cocktail that highlights the smooth, oaky notes of clarified Basil Hayden Bourbon, complemented by the bright acidity of lemon, the natural sweetness of agave, and the delicate fruitiness of peach bitters. This sophisticated yet refreshing drink is perfect for warm evenings or upscale gatherings.

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Peach Horizon Cocktail

Peach Horizon Cocktail

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: agave syrup, Bourbon, bourbon cocktail, bourbon cocktails, Lemon Juice, lemon juice cocktails, peach bitters
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz clarified Basil Hayden Bourbon
  • 0.75 oz lemon juice
  • 0.5 oz agave syrup
  • 3 dashes peach bitters
  • Mint sprig, Lemon twist or peach slice for garnish

Instructions

  • In a mixing glass, add clarified bourbon, lemon juice, agave syrup, and peach bitters.
  • Stir gently with ice for about 20-30 seconds to chill and dilute slightly.
  • Strain into a chilled coupe glass (or over a large ice cube in a rocks glass for a slower sip).
  • Express a lemon twist or mint sprig over the drink and place it on the rim, or add a fresh peach slice for a vibrant finish.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Peach Horizon Cocktail offers a smooth and velvety experience with deep bourbon notes enhanced by subtle peach, bright citrus, and a touch of honeyed sweetness from agave. The peach bitters bring a soft fruitiness that lingers on the palate, making each sip delicate yet complex.

Peach Horizon Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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