© Christina Holmes
Georgia on My Mind
- TOTAL TIME:
- SERVINGS: 8
Beer, an increasingly popular mixer, adds carbonation and a pleasant funkiness to cocktails. The apricot ale here offers fruitiness, too.
1/3 cup lightly packed mint leaves, plus small sprigs for garnish
12 ounces bourbon
4 ounces crème de pêche (peach liqueur)
4 ounces fresh lemon juice
2 ounces pure maple syrup
24 ounces chilled apricot or peach ale, such as Samuel Smith’s Organic Apricot Ale
- In a pitcher, combine all of the ingredients except the ale, ice and mint sprigs and stir until the maple syrup is dissolved. Refrigerate until chilled, about 1 hour.
- Add the apricot ale to the pitcher and stir well. Pour into 8 ice-filled highball glasses and garnish with mint sprigs.