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Food & Drink

Rosemary Peach Maple Leaf Cocktail Recipe

Rosemary Peach Maple Leaf Cocktail Recipe

As I shared yesterday, our end-of-summer picnic was packed with seasonal ingredients (stone fruits, in particular). So, a cocktail featuring one of my favorites, namely peaches, is only fitting. An easy sangria would certainly do the trick, but instead, I wanted to share one that has all the makings of a new warm weather classic. Featuring muddled peaches, rosemary simple syrup, and whiskey rye, the Rosemary Peach Maple Leaf Cocktail would be the perfect finishing touch to any summer meal, and then some. XXJKE

Rosemary Peach Maple Leaf Cocktail Recipe 0
Rosemary Peach Maple Leaf Cocktail Recipe
Rosemary Peach Maple Leaf Cocktail Recipe
Rosemary Peach Maple Leaf Cocktail Recipe 3
Rosemary Peach Maple Leaf Cocktail Recipe
Rosemary Peach Maple Leaf Cocktail Recipe

Photos: Sarah Elliott

Recipe

Rosemary Peach Maple Leaf Cocktail Recipe

  • Servings: 1 strong drink
  • Units:
  • Course: Drinks

Ingredients for the Cocktail

  • 1/4 peach chopped, plus a few slices for garnish
  • 1 1/2 tbsp simple syrup rosemary maple (recipe below)
  • 1 tbsp lemon juice strained
  • 1/4 cup 59 ml whiskey rye (preferably Redemption Rye)
  • 1 tiny pinch salt smoked sea salt
  • ice
  • rosemary sprig for garnish
  • water sparkling or club soda, optional

Ingredients for the Simple Syrup (Makes 1 cup, enough for 10 drinks)

  • 3/4 cup 177 ml rosemary lightly packed leaves (from about 10 sprigs), roughly chopped
  • 1/2 cup 118 ml maple syrup 5 3/4 ounces by weight
  • 1/2 cup 118 ml water

Cocktail

Muddle together the chopped peach, rosemary maple simple syrup, lemon juice, rye, and salt in a measuring cup or glass. Strain the mixture into a tumbler filled with ice, pressing on the fruit pulp to get out all the good stuff.

Garnish with the peach slices and rosemary sprig. If you like your drink a little lighter, top it with a splash of sparkling water or club soda.

Rosemary maple simple syrup

Combine the rosemary, maple syrup, and water together in a small saucepan over medium heat. Bring to a simmer, then cover and steep for at least 15 - 30 minutes.

Strain the mixture though a fine-mesh sieve, pressing on the rosemary to extract all the liquid. Discard the rosemary.

Chill the syrup until cold, 1 hour (or mix your drinks right away if you just can't wait). The syrup will keep, refrigerated, for at least several weeks.