serves
16
prep
10 minutes
difficulty
Easy
serves
16
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 12 ripe peaches, halved and stones removed
- 700 ml bourbon
- 200 ml crème de pêche (peach liqueur)
- 300 ml brewed black tea, cooled to room temperature
- 1 vanilla bean (split lengthways)
- 1 cinnamon quill
- 1 tbsp ground allspice
- mint sprigs, to garnish
Cooling time 20 minutes
You’ll need to begin this recipe at least 1 week ahead.
Instructions
Arrange the peach halves in a 2 litre-capacity jar with a tight-fitting lid. Pour in the bourbon, tea and peach liqueur and add the vanilla bean halves and spices. Refrigerate for 1 week. After a week, strain and discard the solids. Bottle the infused bourbon and refrigerate until required.
To serve, add 75 ml infused bourbon over crushed ice in a tumbler and lightly swizzle. Top with more crushed ice and garnish with a mint sprig.
Note
• I prefer to use Buffalo Trace Bourbon (the house pour at The Gresham and the world’s greatest distillery!) and Joseph Catron Crème de Pêche.
Photography by Benito Martin. Styling by Lynsey Fryers.
Good One stools from Made by Tait. Folding stool with Ara rouge sling from Ici et la. Weck glass jar from The Chef and The Cook. Stainless steel jigger from Plenty.
Serve this julep-inspired tipple with . Like to keep your options open? Check out our snacks recipe collection .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
