Peach & Mint Julep Recipe
Maker's Mark Bourbon churned with peach cordial, yerba mate and fresh mint
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Ingredients
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Cocktail
Method
Cocktail
Prepare yerba mate infusion
Brew a strong yerba mate infusion ahead of time: steep 1 tablespoon loose-leaf yerba mate in 4 ounces (120 ml) of hot water for 4 minutes, then strain and chill until cold. Measure 1 oz chilled infusion for each cocktail.
Muddle mint
Place 8 fresh mint leaves in the bottom of a julep cup or mixing glass. Add 0.5 oz simple syrup and 0.25 oz lemon juice. Gently muddle 6–8 times to release the mint oils — you want aroma without shredding the leaves.
Combine spirits and mixers
Add 2 oz Maker's Mark bourbon, 0.75 oz peach cordial, and 1 oz chilled yerba mate infusion to the muddled mint in the cup or mixing glass.
Churn or stir with ice
Fill the cup or mixing glass with crushed ice (about 1 cup). Using a julep spoon or bar spoon, churn/stir briskly for 20–30 seconds to chill and slightly dilute the cocktail and to integrate the mint and peach flavors. If you prefer a shaken, slightly frothier texture, cap with a shaker tin and shake vigorously for 10–12 seconds with ice, then pour (with crushed ice) into the serving cup.
Finish and garnish
Top the cup with additional crushed ice to form a mound. Slap a mint sprig between your palms to release aroma and insert as garnish, and tuck a peach slice on the rim or into the ice. Serve immediately with a short straw.