Method

Peach Simple Syrup (makes ~10 oz)

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat.

Stir until the sugar dissolves and the mixture comes to a gentle simmer (do not boil vigorously).

Add the 2 cups chopped ripe peaches and optional 1 tsp lemon zest, reduce heat to low and simmer gently for 8–10 minutes, mashing peaches with the back of a spoon to release juices and flavor.

Remove from heat and let the mixture steep for 15 minutes to deepen peach flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing on solids to extract as much liquid as possible. Discard or reserve solids for another use.

Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.

Peach Bourbon Tea (serves 2)

Brew strong black tea: steep 2 tea bags (or 2 tablespoons loose leaf) in 10 fl oz of nearly boiling water for 4–5 minutes. Remove tea bags/strain and cool to room temperature or chill.

Fill a pitcher or mixing glass with 2 cups ice.

Add 6 oz Maker's Mark Peach Reserve Bourbon, 2 oz peach simple syrup, 8 oz cooled strong black tea, 0.75 oz fresh lemon juice and 2 oz cold water to the pitcher.

Stir gently for 10–15 seconds to combine and chill. Taste and adjust: add an extra 0.5–1 oz water if too strong, or 0.25–0.5 oz syrup if you prefer sweeter.

Divide the mixture between two tall glasses filled with ice.

Garnish each glass with a sprig of mint and two peach slices. Serve immediately.

Peach Old Fashioned (single)

Place 0.25 oz peach simple syrup in a mixing glass or rocks glass.

Add 2 dashes Angostura bitters and 2 oz Maker's Mark Peach Reserve Bourbon.

Fill the mixing glass with ice and stir for 20–30 seconds to chill and slightly dilute the drink. If using a rocks glass, stir directly in glass around the large ice cube.

If you want a brûlée top (Peach Brûlée style): sprinkle 1 tsp demerara or turbinado sugar on a small spoon or on an inverted shallow dish placed above the glass surface, then torch the sugar quickly until caramelized and fragrant. Alternatively, sprinkle sugar on an orange peel and briefly torch while holding peel over the drink to warm the oils and caramelize the sugar.

Express the orange peel over the glass (pinch to release oils), run peel around the rim and drop it into the drink as garnish.

Serve with one large ice cube. Sip and enjoy the peach-forward Old Fashioned.

Joey Maker's Mark Peach Reserve Recipe