Roasted Peach and Basil Whiskey Smash

Serves: 4 people

Prep Time:   10 min

Cook Time:  20 min


  • 3 peaches, cut into thick slices or halved
  • 2 limes, cut into halves
  • 500 ml -750 ml soda water
  • 4 tots of Jack Daniels Whiskey
  • 1 cup Simple Syrup:
    • 2 peaches, cut into slices
    • 4 basil leaves
    • ½ cup sugar
    • 2 cups water
  • Fresh basil leaves to serve


 After you enjoyed grilling your favourite meat, the egg will be hot enough to grill and char some fruit for cocktails.

  1. Place the peaches and limes on a hot grill, with direct heat. If you’ve just finished a braai, your EGG should be around 200°C which is perfect for caramelising the fruits.
  2. Allow to char on both sides.  Set some fruits aside for garnish.
  3. Place the charred fruit in a cocktail shaker, and add the soda water.  Muddle and strain.
  4. In a cast iron sauce pot heat the ingredients for the simply syrup, and allow to bubble and reduce, for about 8-10min.  Strain and discard the fruit, so that you are left with a sticky sweet syrup.
  5. Fill each glass with ice and pour a tot of Jack Daniels whiskey in each glass.
  6. Top with muddled soda water, and a tablespoon of simple syrup.
  7. Garnish with leftover charred fruit.
  8. Serve immediately.











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