For the simple syrup:
1 cup water
1 cup granulated sugar
¼ cup rosemary leaves (about 4-5 large sprigs)
To make the cocktail:
2 peaches, peeled, seed removed and chopped
2 Tablespoons rosemary simple syrup
3 ounces bourbon (or 2 shots)
½ lemon, squeezed
Sliced peaches and sprigs of rosemary, optional for garnish
To make simple syrup, combine sugar, water, and rosemary leaves in a small sauce pan. Bring to a boil, stirring until all of the sugar dissolves. Simmer for another couple of minutes, then remove from heat. Let cool for 10 minutes before straining. Once simple syrup is cooled, place in an airtight container in the refrigerator for at least 1 hour. In a food processor, combine the peaches, simple syrup, lemon juice, and bourbon. Process for about 15 seconds or until mixture is smooth. Pour cocktail into two glasses and top with ice. Enjoy with rosemary and peach garnish.