We recently met up with Cecil Usher and Cat Cannon at St. Clair Social, their east End Bar, and all-around feel-good hangout. After a little simmering, shaking, and sipping, the Grilled Peach Smash was created to heat up your spring cocktail menu.

Ingredients

• 2 oz Wigle Bourbon

• .75 oz Lemon Juice

• .75 oz Basil Brown Sugar Syrup

• 2 Grilled Peach Segments

Muddle Basil Brown Sugar + Grilled Peach Segments

Add Remaining Ingredients

Shake, Strain, Served over Ice

Basil Brown Sugar Syrup

• 544 g Light Brown Sugar

• 544 g Water

• 12 basil leaves 

Mix the first two ingredients in a pot and stir to dissolve on medium heat. Once dissolved and before boiling starts, take off the heat and add the basil. Let sit for 30 minutes or until heat level is achieved. You want noticeable basil notes present to taste