Peachy Bourbon with Smoked Cinnamon Bitters

Homemade smoked cinnamon bitters add a warm, spicy flavour to peach schnapps, lemon and bourbon in this Southern-inspired cocktail.

  • Prep Time: 15 minutes
  • Makes: 4 servings
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All You Need

  • 6 ozs (175 mL) peach schnapps
  • 2 oz (60 mL) bourbon
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) Smoked Cinnamon Bitters (see recipe on
  • 4 Club House Cinnamon Sticks, smoked


  1. Fill cocktail shaker half full with ice. Add peach schnapps, bourbon, lemon juice and Smoked Cinnamon Bitters; shake until well mixed and chilled.

  2. Strain into 4 ice-filled beverage glasses. Garnish each with a smoked cinnamon stick. Serve immediately.

  3. To smoke spices: Spread 1 cup (250 mL) fine mesquite wood chips in cast-iron skillet. Heat on high heat about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small rack on top of wood chips. Place cinnamon sticks in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on baking rack. Cover skillet with lid. (In order to keep the smoke in, lid should cover skillet tightly. If necessary, place aluminum foil over skillet first then cover with lid.) Reduce heat to low. Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled.


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