The classic mint julep gets a twist with this mouth-watering Peach Julep!
It’s recipe two of Peach Week! Today, Wednesday aka Hump Day, I figured we could all use a little cocktail to get us to the weekend.
We’re taking beautiful juicy peaches and pairing them with rye bourbon and mint for this Peach Mint Julep. One sip and you’ll feel like you’re sitting on a porch at sunset, a refreshing cocktail in your hand. You rock back and forth on a porch swing while the late summer breeze blows idly across your face…
I myself am more of a beer girl (IPAs are my weakness), so when I do make a cocktail, I want it to be something that’s full of flavor and not sugar. Enter peaches.
They’re super juicy, but don’t have that sickly sweet flavor that overwhelms the bourbon. In fact, peaches and bourbon are a southern staple, so these two are practically best friends in the flavor department.
Of course it isn’t a julep without mint, so I picked some fresh sprigs from the farm Rebe works at, et voila. Peach Mint Julep.
Of course if peaches aren’t your thing, you could substitute in apricots, plums, or even cherries for a similar zing. But with peaches perfectly in season right now, I couldn’t resist.
This recipe scales up well if you’re making for a group. Below I included the amounts needed for 1 cocktail and 1 pitcher. And if you want to make a big batch that lasts a few days, combine everything together sans ice and store in your fridge for easy pouring!
Stay up to date with all things Broma on:Print
For 1 cocktail
- 1/8 ripe peach, diced
- 6 mint leaves
- 1 teaspoon sugar
- 1 1/2 oz rye bourbon*
- 1/2 teaspoon lemon juice
- crushed ice
For 1 pitcher (approx. 8 cocktails)
- 1 ripe peach, diced
- 40 mint leaves
- 3 scant tablespoons sugar
- 12 oz rye bourbon*
- 1/4 cup lemon juice
- Muddle the mint leaves in the glass/pitcher until aromatic, then add in the peaches and sugar and muddle more.
- Fill the glass/pitcher with crushed ice (If using glass, fill to brim. If using pitcher, fill about 1/2 way), then pour the bourbon and lemon juice over. Stir.
*I love rye bourbon, but if it isn’t your thing, feel free to use your favorite regular bourbon!