The Peachy Two-Step: a dance move or a cocktail? A little of both, actually. This bourbon peach smash is a summertime staple when those perfectly ripe and juicy peaches hit the farm stands in August. Since locally grown peaches have become increasingly hard to come by due to more prevalent and harsh late frosts, it’s even more imperative to grab those peaches when they’re available. Even if the peaches are a bit firm, you can let them sit on the windowsill until they become ripe and tender.

Since not every peach is created equal, I like to make a peach syrup that ensures an even balance of sweetness and acidity. The result is a cocktail that requires zero muddling and very little doctoring, once it’s in the glass. A few slivers of fresh ginger and a helpful dose of honey fortify the juicy peach syrup—fresh lemon juice amplifies those bright-bodied fruity notes. The result tastes like a fresh peach from the orchard, not something bottled or preserved from the summer before. Once you have that fresh peach syrup on hand, you have an easy medium to work with that lets you add bourbon and peach syrup to a bar tin full of ice and voila! The Peachy Two-Step. I add fresh mint leaves and dahlia petals for garnish in honor of the late summer harvest.