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Prep time
10 minutes
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Cook time
5 minutes
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makes
1 cocktail
Author Notes
The complex and rich notes of vanilla and caramel in the Maker’s Mark 46® bourbon are complemented by a brown sugar and black tea-infused syrup, peach nectar, and fresh mint for coolness. Sip on this cocktail with Rick Martinez’s Pork Cabbage Rolls With Peaches & Herbs for an all-around peachy combo that pays homage to his Southern roots. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2022 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
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Watch This Recipe
Peach & Earl Grey Julep
Ingredients
- For the cocktail:
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1/4 cup
fresh mint leaves, loosely packed
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1/4
part black tea syrup
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2
parts Maker’s Mark 46® bourbon
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1/2
part peach nectar
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1 dash
aromatic bitters
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Mint sprig, for garnish
- For the black tea syrup:
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4
Earl Grey black tea bags
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1 cup
water
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1 cup
brown sugar
Directions
- For the cocktail:
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Add mint and black tea syrup to a julep cup or rocks glass. Muddle well so mint oils are all released.
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Add Maker’s Mark 46® bourbon, peach nectar, and bitters to the glass. Stir to combine, fill with crushed ice, garnish with mint sprig, and serve.
- For the black tea syrup:
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Bring water to a boil in a small saucepan. Remove from heat and add tea bags, letting steep for 3 to 4 minutes until extremely fragrant.
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Remove tea bags, and return the saucepan to the stove over high heat. Right before the tea begins to boil, turn off the heat and stir in the brown sugar to dissolve. Let cool completely and strain. This syrup will keep in the fridge for up to 2 weeks.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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