That’s a burning question…but…who cares, really??

Fresh fruit is a slave driver. (“USE ME! NOW! OR I’LL ROT ON YOU!!”) Peaches are in season right now, and a handful of ripe, luscious Lori Ann peaches is really nagging at me, so bring on the smashes and crushes. Here are two delicious summer cocktails—one with gin, the other with bourbon. File them under “Serve with a spoon,” because you won’t want to leave a speck of peach behind.

TABERNACLE CRUSH
Half of a ripe peach, sliced
Six small basil leaves in the drink and a sprig for garnish
½ oz Fresh lemon juice
1 oz Lillet Blanc
1½ oz Gin of choice
½ oz simple syrup
Club soda

In a tall glass (12 or 16 oz), muddle the peach with 6 basil leaves and ½ ounce of lemon juice. Add the gin, Lillet Blanc, and simple syrup. Stir. Add ice, top off the drink with club soda, and garnish with more basil.

PEACH SMASH
One-third of a fresh, ripe peach, sliced
2-3 oz Bourbon of choice
1 tsp Fresh lemon juice
1 oz Simple syrup
Splash of seltzer or soda water

Muddle the peach with the simple syrup in the bottom of a rocks or double Old Fashioned glass, then fill the glass with crushed ice.
 
Mix the whiskey and lemon juice well in a shaker or mixing glass over ice and strain it into the rocks glass. Stir the mixture lightly to integrate the muddled peach and simple syrup. Don’t kill it. Top with a splash of the seltzer or soda water. Garnish with another peach slice; a sprig of mint would be an elegant touch as well.