The Peach Old-Fashioned is a fruity twist on the classic recipe that’s perfect for summertime sipping. Try it for happy hour, cookouts or any summer gathering. Whiskey lovers will love this juicy variation on the classic old-fashioned.

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About this Peach Old-Fashioned recipe
When summer rolls around, I’ve got one thing on my mind: peaches! These sweet fruits just taste like sunshine and fun — I can hardly get enough.
Peaches are versatile, too. Breakfast? Add them as a topping for your oatmeal. Hosting? Make a batch of peach salsa to share. Snack? Baked peaches are light, yet satisfying. I love them enough I can pretty much find a way to enjoy them at any hour of the day.
Seeing as they are one of my favorite flavors, I had to use them to give another favorite a summery makeover. The classic old-fashioned is such an easy recipe to customize; homemade peach syrup and peach bitters * offer a boost of that sweet flavor that is the perfect compliment to balance out the whiskey.
More peach cocktail recipes: Peach Sangria • Peach Mule • Peach Whiskey Smash
Why you’ll love this recipe
- The old-fashioned recipe is easy, so even beginning bartenders can nail it. Small changes can transform the recipe for any occasion.
- It’s the perfect way to cool off. Peach is a sweet, refreshing flavor that is great for beating the heat.
- Making drinks at home means you control the ingredients. Customize the drink to fit your tastes so you’re satisfied with the end result.

Tools & glassware
If you’re a cocktail aficionado, you may have strong feelings about the type of glass your old-fashioned is served in. True old-fashioned glasses are sized for about 6 ounces and work well for neat pours. Rocks glasses *, also called double old-fashioned glasses *, and are sized for 8 to 10 ounces, designed to hold two old-fashioned cocktails or sipping whiskey straight on the rocks. You can use either — I typically opt for a rocks glass * as they can hold the signature large ice cube.
Once you have your glassware chosen, you’ll need a few more tools. To make your peach syrup, you’ll need:
- cutting board and a sharp knife for cutting the peaches
- saucepan and wooden spoon or spatula * for making the syrup
- fine-mesh strainer * to remove any solids
- clean mason jar or bottle to store your finished syrup in the fridge
For the cocktail, grab a mixing glass * and bar spoon *. I also like to use a large, clear ice cube so that my drink doesn’t get diluted as quickly.
favorite rocks glasses



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Ingredients
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You only need a few simple ingredients for this tasty sipper. Here’s what to grab at the grocery store:
- fresh or frozen peaches, for the syrup and garnish
- bourbon whiskey
- peach bitters *
- lemon bitters *
- large ice cube
next-level ice tools



*

Garnishes
For this Peach Old-Fashioned, peaches are the star. Using peach slices as a garnish provides a sweet peach aroma and an extra boost of peach flavor that is hard to beat!
You could also use a lemon twist to add an air of elegance, or even a dehydrated lemon slice. These would work well for something like an engagement party or an anniversary celebration.
The classic old-fashioned uses a cocktail cherry * as a garnish, which would also work for this peach version. Plus, homemade cocktail cherries are easy and cost effective.

Best whiskey for old-fashioneds
Old-fashioneds can be made with any whiskey, but bourbon is the classic. My go-to bourbon is Old Forester, but you can use just about any brand. If you have a favorite, start with that. If you don’t, I also suggest Four Roses, Bulleit, Tin Cup or Woodford Reserve.
This recipe will also work with rye, Irish, whiskey, scotch and even other spirits like mezcal or rum. (Try this rum old-fashioned if you don’t believe me — game-changer!)
Don’t miss Whiskey 101 where you can learn more about which bottles to buy.

Substitutions & variations
Switch your whiskey: Rye whiskey will give you a spicier flavor that’s nicely balanced by the sweetness of the peach.
Make it a mocktail: Follow the instructions to mix up an old-fashioned mocktail using peach simple syrup. You’ll need a zero-proof whiskey or some iced tea.
Choose your own bitters: I found that peach bitters amped up the peach flavor, but you could use anything that sounds good! Lemon bitters * gave a little citrus bite and helped balance everything out. Angostura, orange or ginger would all be tasty in this recipe, too.
Don’t miss Bitters 101 where you can learn more about how to season your cocktails properly.

Instructions
Now, this is not the old-fashioned method they teach in bartending school, but I promise that it results in a much better drink!
First, you’ll want to make your peach simple syrup. Slice your peaches and place them into a saucepan with water. Bring your mixture to a simmer for 15 minutes, then remove from heat.
Strain out the peach solids using a fine-mesh strainer *. Stir in the sugar until it is completely dissolved and let your syrup cool completely.


Next, grab your glass and fill with ice. Measure out your peach syrup and bourbon, pouring each into the glass. (Alternatively, you can do this in a mixing glass *.)


Gently stir your drink using a bar spoon * until it is chilled. Add a large ice cube.


Finally, top with a few dashes of peach and lemon bitters and a peach slice for a fragrant (and tasty) garnish.

Tips & tricks
- Skip the cocktail shaker! Make sure to stir gently instead to chill your drink to limit dilution.
- Play with the ratios to fit your personal preferences. Add more or less of an ingredient to make the drink your own.
- Muddle peaches in the drink if desired, but your drink will not be as smooth.

Food pairings
This sweet summer sipper is perfect for fresh fare and savory dishes. Try it with an heirloom tomato and burrata salad or Caprese skewers. A charcuterie board would be a good shareable option for a group gathering.
To satisfy your sweet tooth, keep the peach theme going with a peach coffee cake or cooling peach popsicles.
FAQ
Bourbon whiskey is the most common choice for old-fashioneds and works well in this recipe. If you prefer to swap in a different type of whiskey or spirit, go for it!
This Peach Old-Fashioned brings summer flavor to a classic recipe, and it’s a great one to share. Fresh peach syrup shines alongside bourbon for a winning combination, and it makes it easy to batch the recipe for a party. Use the +/- buttons at the top of the recipe card below to scale the recipe as you need to.
More summer old-fashioned recipes
- Honey Old-Fashioned
- S’mores Old-Fashioned
- Old-Fashioned Mocktail
- Rum Old-Fashioned
- Fig Old-Fashioned

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Peach Old-Fashioned
ingredients
Peach Simple Syrup
- ¾ cup water
- 1 medium fresh peach diced, or 1 cup frozen peach slices
- ½ cup sugar
Peach Old-Fashioned
- ¼ to ½ ounce peach syrup
- 2 ounces bourbon whiskey
- 2 dashes peach bitters
- 2 dashes lemon bitters
- 1 large ice cube
- 1 slice fresh peach for garnish
instructions
Peach Simple Syrup
- In a medium saucepan, combine water and peaches and bring to a simmer for 15 minutes. Remove from heat.
- Strain out peaches with a fine-mesh strainer.
- Stir in sugar until dissolved. Let cool completely before using or storing. Store in an airtight container in the fridge. Makes approximately ¾ cup.
Peach Old-Fashioned
- In a mixing glass filled with ice, or directly in a rocks glass *, combine peach syrup and bourbon.
- Use a bar spoon to gently stir the mixture until chilled.
- Strain into a rocks glass with a large ice cube.
- Top with peach bitters and lemon bitters. Garnish with a peach slice.
notes
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Kathryn Doherty says
Awesome! I love an Old fashioned – one of my favorite drinks – and I also love mixing bourbon with Arnold Palmer so this sounds like a great mash-up! Cheers!
Susannah says
Oh, that sounds SO good, Kathryn! I totally need to try that ASAP! Thank you for the tip.
Shawn Cook says
So the link for the recipe is dead? Do you happen to have a copy still?
Susannah says
Hey Shawn! Thanks so much for letting me know. I updated the post with the full recipe that used to be up on Jacque’s blog!