Ginger Peach Rye Cooler
Rye whiskey, peach nectar, lime, and ginger ale make a tall, fizzy cooler with a bright snap.
Prep: 5 · Cook: · Total: 5 · Serves: 1 · Difficulty: Easy · Rating: 4.7/5 (188 reviews)
INSPIRED BY
A road-trip cooler built for a diner counter, with peach, rye, citrus, and a tall pour of ginger fizz.
Story
This is a tall-glass cooler for a highway stop with neon in the window and a jukebox taking requests. Rye brings the swagger, peach keeps it smooth, and ginger ale stacks on the fizz. Build it right in the glass and give it one good stir. That is the whole play, y'all, and it lands like a winner at the counter.
By Theo
Ingredients
- 2 oz rye whiskey
- 1 1/2 oz peach nectar
- 1/2 oz fresh lime juice
- 1/2 oz maple syrup
- 2 dashes Angostura bitters
- 1 small pinch of kosher salt
- 3 oz chilled ginger ale
- Ice
- Peach wedge and lime wheel
Instructions
- Fill a tall glass three-quarters full with ice.
- Pour in the rye, peach nectar, lime juice, maple syrup, bitters, and salt.
- Stir for 10 seconds so the maple syrup and salt blend into the drink.
- Top slowly with the ginger ale, leaving room for the bubbles.
- Stir once from the bottom to bring the peach and rye together without flattening the fizz.
- Garnish with a peach wedge and lime wheel, then serve immediately.
Chef Tips
- Use ripe peach nectar for the roundest flavor, or add a splash more maple if it is very tart.
- Pour the ginger ale last so the cooler stays lively.
- A large ice cube keeps the drink cold without watering it down quickly.
- For a zero-proof glass, use chilled black tea in place of the rye.
Cook's Notes
- **Glass:** Use a tall glass with plenty of ice.
- **Balance:** Taste the peach nectar before adding extra maple.
- **Fizz:** Add ginger ale last and stir only once.
- **Garnish:** A ripe peach wedge gives the drink a big summer aroma.