Joey Maker's Mark Peach Reserve Recipe
Try our signature Maker's Mark JOEY Reserve ‘Peach Brûlée’ Bourbon in the Peach Bourbon Tea, or reimagine a classic Old Fashioned with a JOEY Reserve upgrade.
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Ingredients
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For the Peach Bourbon Tea (serves 2)
For the Peach Simple Syrup
For Peach Brûlée Old Fashioned (single cocktail)
Method
Peach Simple Syrup
Combine chopped peaches, sugar and water in a small saucepan over medium heat.
Bring to a gentle simmer, stirring until sugar dissolves. Simmer 6–8 minutes, crushing peaches with a spoon to release juices and meld flavors.
Remove from heat, stir in lemon zest (if using), and let steep for 15 minutes to intensify peach flavor.
Strain syrup through a fine mesh sieve, pressing solids to extract as much liquid as possible. Discard solids or reserve for another use.
Cool to room temperature, then refrigerate in a sealed container. Yields roughly 1 to 1 1/4 cups. Keeps 7–10 days refrigerated.
Peach Bourbon Tea (serves 2)
Fill two tall glasses with ice (about 1 cup per glass).
Divide the Maker's Mark Peach Reserve Bourbon evenly between the two glasses (3 oz each).
Add 4 oz of cooled strong black tea to each glass.
Add 1/2 oz peach simple syrup to each glass (1 oz total) and 1/2 oz fresh lemon juice to each glass.
Gently stir each glass once or twice to combine, taking care not to over-dilute.
Peach Brûlée Old Fashioned (single cocktail)
Place a rocks glass in the freezer for a few minutes or fill it with ice to chill while you prepare the cocktail.
In a mixing glass, combine 2 oz Maker's Mark Peach Reserve, 1/2 oz peach simple syrup and 2 dashes of Angostura bitters.
Add plenty of ice and stir for 20–30 seconds until well chilled and slightly diluted (about 15–20% dilution).
Discard ice from the chilled rocks glass and place the large ice cube in the glass.
Strain the mixed cocktail over the large ice cube.
Express the oils of the orange peel over the drink by holding peel over glass and giving it a firm twist, then rub peel on rim and drop in as garnish.
Optional brûlée finish
Sprinkle 1 tsp granulated sugar thinly over the surface of the cocktail. Using a chef's blowtorch, carefully caramelize the sugar until it melts and forms a thin brûléed crust (keep flame moving and maintain safe distance). Allow crust to cool for 30–60 seconds before serving.