Cocktail & Other Recipes By Spirit Bourbon Cocktails

Hailey’s Comet

Hailey's Comet cocktail
Image: / Tim Nusog

Late summer is arguably the greatest time for produce. From ripe peaches to berries and corn, farmers markets are packed and grocery stores rich with the abundance of the harvest. Of course, all of this ensures good eating, but it’s not the only way to enjoy the bounty of summer, as you can also drink it. And while peach and corn together may seem a bit odd (though not entirely), when it’s in the form of peach-infused bourbon, it’s hard to beat.

Hailey’s Comet comes from Hailey Coder, the lead bartender at The Park Bistro & Bar at the Lafayette Park Hotel in Lafayette, California. After she topped some fresh local peaches with a big dollop of Chantilly cream, the bar team began brainstorming ingredient combinations, from almond, vanilla and honey to lemon juice and blackberries. Coder mingles all of them in this decadent summer sipper that thankfully can be a more frequent indulgence than Halley’s Comet, its similarly named astronomical occurrence. “Peaches are in season toward the end of summer and partner perfectly with bourbon,” she says. “You can imagine peaches, blackberries, almond and cream combining to make a perfect dessert, so why not a cocktail?”

Because the recipe calls for infusing an entire bottle of bourbon, you’ll have plenty leftover once you’ve made a few rounds of Hailey’s Comet. The recipe is easily scalable and can be made in large batches for backyard barbecues or summer soirees. For a full-bottle batch, you'll want to use 19 ounces each of the Pimm’s liqueur, orgeat and lemon juice, plus 4 1/4 ounces of honey.

Alternatively, you can use leftover peach bourbon in drinks like the Mint Julep or Old Fashioned for a summery take on a classic.



  1. Add the peach-infused bourbon, Pimm’s liqueur, orgeat, lemon juice and honey into a blender with 1 cup of ice.

  2. Pour into a stemmed beer glass or Collins glass, and top with a heaping spoonful of orgeat-chantilly cream.

  3. Garnish with 3 fresh peach slices.

  4. Serve with a straw.

*Peach-infused bourbon: Wash and remove the skins and pits from 3 ripe peaches and cut the peaches into large segments. Pour a 750 mL bottle of bourbon into a plastic container, add the peaches and let rest at room temperature for 24 to 48 hours. (The longer the better, but peach-flavor extraction will cease after 48 hours.) Strain out the solids through a cheesecloth and store the infused bourbon in the refrigerator for up to several weeks.

**Orgeat-chantilly cream: Combine 1 cup heavy whipping cream, 1/2 teaspoon vanilla extract and 1/2 cup Giffard orgeat in a bowl or stand mixer. Whip with a whisk or use a hand beater until stiff peaks form.