Go Back Email Link
+ servings
Pineapple Peach Smash with basil pineapple and peach garnish

Pineapple Peach Smash

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Get your summer started with an easy whiskey/rhum smash featuring fresh pineapple, fresh peach and lovely aromatics from basil. Add in some whiskey and rhum and you’ve got a party on your hands.
5 from 1 vote
Course Drinks
Servings 1


  • 1 oz rye whiskey (I used Old Forester)
  • ½ oz pineapple-infused rhum Agricole (I infused Clement Rhum Blanc Agricole) If you don't have rhum agricole I would substitute out for another unaged spirit - don't try aged or spiced rums.
  • ½ oz Giffards peche du vinge
  • ½ oz peach simple syrup**
  • ¾ oz lemon juice
  • ¼ oz St Elizabeth’s Allspice dram optional
  • 5 basil leaves
  • 3 slices of peach
  • 3 chunks of pineapple
  • Garnish: basil, peach wedges and pineapple


  • Combine simple syrup, peach wedges and pineapple in the bottom of a mixing tin and muddle until juices have been released. Add the basil and muddle again briefly. Add whiskey, rhum, peach liqueur and lemon juice. Fill with ice and shake until very cold. Strain (or not, it’s smash) into a rocks-filled old fashioned glass and garnish with basil, peaches and pineapple as desired.


Peach Simple Syrup**
  • 2 cups peeled, chopped peaches
  • 2 cups sugar
Combine peaches and sugar in a ziploc bag and muddle them together until well-mixed. Leave in the fridge overnight to 24 hours. Strain before using and store in the fridge.
Keyword lemon, peach, pineapple, rhum agricole, rye whiskey
Tried this recipe?Let us know how it was!