Get Smashed

An end-of-summer cocktail from Debbi Peek

What to do with a glut of peaches? Muddle them into a cocktail that captures summer in a glass, says Debbi Peek.

The architect of The Bristol's cocktail program regularly raids chef Chris Pandel's walk-in cooler, turning seasonal produce into special cocktails to augment the drinks list, which is rooted in classic drinks (including, for our money, the best Pisco Sour in town).

For her most recent creation, the Peach Smash ($10), Peek muddles local white peaches with mint and raw ginger purée. She shakes the mixture with bourbon and lemon, and garnishes it with a slice of peach and mint blossoms–if Pandel has them in.

The classic Smash is a muddled mixture of lemon, mint and whiskey. In this version, the freshness of the original gets a boost from the ripe fruit–and the result is an extremely drinkable cocktail that happens to pair wonderfully with salty, savory foods.

Make it at home with white or yellow peaches (click here to download the recipe), or get it at the restaurant for as long as peach season lasts.

After a Smash or two, move on to another Peek-Pandel collaboration: the Smoked Sicilian Manhattan ($10), made with Maker's Mark (smoked over cherrywood), Averna, blood-orange bitters and brandied local cherries.

The Bristol, 2152 N. Damen Ave.; 773-862-5555 or thebristolchicago.com