Farmer Hudson Rouse won the bourbon category of the 2012 Peach Jam cocktail contest at East Atlanta Village Farmers Market with this peachy variant of this very English summer drink. A simple syrup is made by combining equal parts sugar and water, bringing to a boil to dissolve the sugar, and then cooling to room temperature. Rouse recommends not just bruising the Thai basil leaves, but slapping them, too.
1 peach, muddled
5 or 6 bruised Thai basil leaves
2 ounces Pimm's No. 1 Cup
1 ounce bourbon
1 ounce fresh lemon juice
3 tablespoons symple syrup
Garnish: 1 lemon wedge, 1 slice cucumber, 1 6-inch rosemary stem, stripped of leaves
In a cocktail shaker, combine the peach, Thai basil leaves, Pimm's, bourbon, lemon juice, and simple syrup. Shake gently. Strain contents over an ice-filled collins glass. Spear the lemon wedge and cucumber slice with the rosemary stem, and add to the glass as a garnish.