Sarah Turbett, a musician and bartending expert in Nashville, Tennessee, came up with the idea for this brain-freeze-inducing cocktail while thinking about her favorite flavors of summer and fall growing up in Tennessee. “Tennessee whiskey, summer peach and vinegar notes brighten up fall spices, orange peel and licorice, transporting your palate from the warm end of summer to the early crisp autumn breeze,” she says. “Light enough to enjoy during the heat but complex enough to hold up to a piece of pumpkin pie, this cocktail is the perfect drink for the end of summer. Imagine sipping on this frozen cocktail on your porch in a great wooden rocking chair, watching the sun go down in a golden sky over amber fields.”
Frozen cocktails are somewhat of an art form in that achieving the perfect texture (and ensuring that it won’t turn to liquid right away) is a feat when working with alcohol over a certain proof, which won’t actually freeze at the temperature of a standard freezer (usually around zero degrees Fahrenheit). That said, spirits certainly won’t maintain an icy texture on their own for very long at room temperature or higher, so striking a balance in both chemical makeup and flavor with a cocktail’s non-alcoholic or low-proof ingredients is key. Turbett’s preparation method is extra icy, too, for good measure—blending the drink with a cup of ice and serving it over a cup of fresh ice means that you can sip this Southern belle on a wraparound porch in late August without worry.
This recipe originally appeared as part of “4 Frozen Bourbon Cocktails for the Last (Official) Days of Summer.”
Blend all ingredients and 1 cup of ice in a blender.
Pour into a rocks glass over crushed ice.
Garnish with a skewered slice of pickled peach.
*Pickled peaches: Boil 3 1/2 cups white vinegar, 3 cups white sugar, 1/2 cup diced lemongrass, 1 large piece of peeled ginger, 1 1/2 tablespoons ground mace, 1/2 tablespoon allspice, 4 whole cloves and 2 cinnamon sticks. Remove from heat, strain mixture over sliced peaches and let cool.