Peaches & bourbon = a match made in heaven. Muddled mint is topped with whiskey and grilled peaches for a smokin' cocktail you won't be able to put down.
How many people are you serving?
To make the whiskey peaches, cut a peach into slices. Soak peach slices in bourbon in the refrigerator for 4-6 hrs.
For the Pink Peppercorn Simple Syrup: In a shallow pan, combine 1 cup sugar, 1 cup water, and 2 Tbsp of pink peppercorns.
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Cook syrup down on the smoke setting for 30 minutes, or until desired smoke flavor has been reached.
For the Grilled Whiskey Peaches: When ready to cook, increase the grill temperature to 350℉ and preheat. Place the whiskey peach slices directly on the grill grate and cook 10-12 minutes or until peaches soften and get grill marks.
To make the Julep: Muddle 1/2 oz Pink Peppercorn Simple Syrup with 10 fresh mint leaves, and 4 slices of grilled whiskey peaches. Add crushed ice over the rim of the glass. Pour bourbon over the crushed ice and stir. Garnish with 1 large sprig of mint and fresh lime. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up