Queen Bee Mixology

Rosemary Meets Peaches


If you’re new to Queen Bee Mixology, you may not know how much I love adding my personal twist to classic cocktail recipes. And today’s Rosemary Meets Peaches is no exception! Here, I’ve taken the ever-popular Bourbon Peach Smash and created something that is just a touch more my style. While the traditional libation calls for mint, I’ve chosen to swap that out in favor of a delicious rosemary simple syrup. You’ve got my word that result is an herbaceous cocktail that will have the guests at your next happy hour asking for a second round.

Generally speaking, a smash cocktail is really any drink that requires you to mash fresh fruit in a cocktail shaker followed by a spirit, a sweetener, and an herb. These qualifications are pretty loose, which means there are countless possible combinations! After some quick googling, I learned that the first smash cocktails began showing up on menus sometime in the early 1860s, with the first of them being served on shaved ice–much like a Julep. In other renditions, bartenders have poured them over cubed ice, added in a touch of soda water, or served them straight up like me!

Some purists would argue that in order to qualify as a smash, the drink you’re shaking up should use seasonal fruit. Happy, and able, to follow that rule, I took a late summer stroll to the farmer’s market, where the ripe and juicy peaches grabbed my attention. And boy are they a welcome addition to this cocktail! The peaches’ sweet flavor balances perfectly with my favorite bourbon to create a delightful happy hour sensation. Don’t have fresh peaches on hand? No stress! There is always canned fruit to help you enjoy this lovely cocktail any time of year.

Rosemary Meets Peaches




  1. Step 1 – Place four of the peach slices into a tall glass, add the rosemary simple syrup, muddle the mixture well.
  2. Step 2 – Add the bourbon and lemon juice.
  3. Step 3 – Add ice and shake until it’s chilled.
  4. Step 4 – Double strain into a cocktail glass.
  5. Step 5 – Garnish with sprig of rosemary.


For the simple syrup:

1 cup water 1 cup granulated sugar ¼ cup rosemary leaves (about 4-5 large sprigs)Combine sugar, water, and rosemary leaves in a small saucepan. Bring to a boil, stirring until all of the sugar dissolves. Simmer for another couple of minutes, then remove from heat. Let cool for 10 minutes before straining.

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