Bourbon Peach Cooler
Depending on your point of view, I’m either the best or the worst person when it comes to shopping for fruit at the outdoor market in the summer. I tend to buy way, way too many fruits; since they ripen at different rates, I want to have my pick of the crop when I feel like eating a peach or nectarine. On the other hand, I find myself with way too much fruit on my hands at any given time and in between coddling the fruits through their different stages of ripeness, to refrigerating any overload that I can’t use right away, it seems like my entire summer is all about managing fruit. (When, to be honest, I could use some beach time.)
This week I bought way too many peaches. For some reason, they didn’t just ripen all at once, but they all went from unripe to almost overripe, within a day. I’ve been thinking about a bourbon and peach-based cocktail for a while and had been eyeing my bottle of Bonal, figuring the earthiness of the French apéritif would pair nicely with all-American whiskey in a fruity, refreshing summer drink, and knew I got it right when I took my first sip of this Peach Bourbon Cooler, which really hit the spot.
Bonal is a French apéritif that was originally sold as a health tonic. Developed in 1865 by a monk in the French alps, who eventually pursued a career in medicine, it’s made from alpine herbs which were gathered around the monastery, along with quinine and gentian root, which gives it an earthy, slightly bitter edge.
During its heyday, Bonal was marketed as an energy drink with posters of bicyclists pedaling over an arduous trail in the forest, a soccer goalie catching the ball just before it sails through the goalpost, and a boxer knocking out his opponent, presumably fueled by the alpine apéritif, which was referred to as L’ami des sportifs…or “The friend of athletes.”
While today it’s dubious that someone would think an apéritif might improve athletic performance (my unofficial guess is that it might have the opposite effect), I can say with confidence that it does make an excellent addition to this peach and bourbon-based cooler. If you can’t get it, I’ve offered a few substitutions in the headnote to the recipe below. No matter what you use, I think you’ll agree that this summertime cooler is indeed, quite a knockout.
| Bourbon Peach Cooler |
Print Recipe
|
| 1 drink |
It sounds delightful.
This looks delicious. The peaches sont magnefique this year. I think it must have been the rain we had in the spring. Was wondering if you’ve come across Frigolet liqueur which was made by monks at the Abbaye de Frigolet near where I live (between Tarascon and Avignon). I might try using it here. It’s made of local herbs and honey.
I haven’t tried that liqueur but there are so many regional liqueurs and apéritifs in France that don’t make it outside of their region. Sounds like a good one!
I make a slush in the blender with a peach, vodka, frozen lemonade concentrate, ginger ale and lots of ice. It’s always a refreshing favorite in the summer, but I am usually a bourbon drinker so I definitely will try this. My liquor cabinet is overflowing with liqueurs I have purchased to try several of your awesome drink recipes. I think until I can share with friends, I may need to put the brakes on!
“…it seems like my entire summer is all about managing fruit…”. I hear you! We live in a very rural food desert, so when I get ahold of fruit, it’s Katie Bar the Door! (Try to explain that one to Romain!)
Difficult to source Bonal…what can
be substituted in it’s place.
Evcharisto ..thanks!
In the headnote just before the recipe, I gave some recommendations – “If you can’t get Bonal, you can use another spirit in its place, such as crème de pêche (or peach liqueur), Lillet, Cap Corse, Dubonnet, or Punt e Mes or Dolin sweet vermouth – or another red vermouth that leans toward the bitter side. If using something on the sweet side, like crème de pêche or Lillet, you may want to use only 1/4 ounce of the muscovado syrup.”
Can’t get Bonal but I do have a bottle of Suze here… would that be a decent substitute?
Suze is pretty bitter and might overwhelm the other ingredients so I’d stick to one of the substitutes I offered in the headnote to the recipe.
I had peaches at home but no bourbon
so I tried instead peaches (the flat ones) + red Vermouth, italian style (Carpano); Prosecco + Soda
something in between Strawberry Spritz + Peach Cooler
looking forward to trying this our later in the summer when peaches are fresh. Thanks for the book – it’s been a good way to experience France this year from Colorado
This is beyond amazing. I used local farm peaches and mint, plus local Washington, DC bitter vermouth (Capitoline Tiber). Phenomenal. Thank you! Looking forward to trying with white nectarines.
I was able to buy Bonal in Georgetown/DC a few days ago (I live in Arlington).
SO GOOD. I love this drink. I’ve made two drinks in a row with it. I will be making this one after I visit my farmer’s market.