A little bit sweet, a tad spicy, with the round, caramel flavor of bourbon to ground it, this drink proves that cocktails can be seasonal, too.
- 1 large or 2 small ripe peaches (about 8 ounces)
- 2 tablespoons finely grated peeled ginger
- 2 ounces fresh lemon juice
- Mint sprigs and peach wedges (for serving)
Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool.
Peel peach, remove pit, and coarsely chop. Purée peach with 3 Tbsp. water in a blender until smooth. Strain through a fine-mesh sieve; discard solids (you should have about 4 oz.).
Combine sugar, ginger, and ¼ cup hot water in a jar, cover, and shake vigorously until sugar is dissolved. Strain through a fine-mesh sieve into a small jar and chill.
For each cocktail, combine 1½ oz. bourbon, 1 oz. peach purée, ½ oz. ginger syrup, and ½ oz. lemon juice in a cocktail shaker. Fill with ice, cover, and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into a rocks glass filled with ice. Garnish with a mint sprig and peach wedge.