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+ servings
peach and whiskey highball with peach fan and basil garnish

It Ain’t All Sunshine and Peaches – Peach Highball

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Welcome summer in a glass with a peach highball featuring rye whiskey, ginger ale, frozen peaches and a sprig of mint or basil at the top. The Willett family estate rye pairs it’s own stone fruit notes with the peach liqueur and peach garnishes to ease us into a summer sipper easy to make on the fly.
5 from 3 votes
Course Drinks
Cuisine Bourbon Cocktail, cocktail
Servings 1


  • 2 oz Willett Rye
  • ½ oz Giffard Peche du Vinge
  • 4 oz ginger ale
  • 8 drops Crude bitters “Lindsay”
  • Garnish: basil sprig or mint sprig, frozen peaches (optional)


  • Add ice to a highball glass. If you are using frozen peaches, add them to the glass intermittently between ice cubes.
  • Add rye, peach liqueur and bitters, stir a few times.
  • Top with ginger and stir one last time.
  • Spank the mint or basil lightly against your wrist and add it to the glass as a garnish with a fresh peach slice if available.
Keyword ginger ale, peach, rye cocktail, rye whiskey
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