Joey Maker's Mark Peach Reserve Recipe

Cook peaches

Combine diced peaches, granulated sugar, and water in a small saucepan over medium heat. Stir to combine and bring just to a simmer.

Reduce heat to low and simmer gently, stirring occasionally, for 8–10 minutes, until peaches are soft and sugar has dissolved into a thickened syrup.

Mash the peaches slightly with the back of a spoon or a potato masher to release more juice and break down fruit — leave some small chunks for texture if desired.

Finish syrup

Remove from heat. Stir in lemon juice, vanilla extract, and unsalted butter until the butter melts and incorporates. Let cool for 10 minutes.

Strain the mixture through a fine mesh sieve into a heatproof bowl, pressing on solids to extract syrup. Reserve solids for another use or fold a little back into the syrup for texture. Yield: about 3/4 cup syrup.

Optional brûlée step: Spoon a thin layer of syrup into a small shallow dish, sprinkle a light dusting of granulated sugar on top and torch with a kitchen blowtorch until caramelized for a brûlée aroma; allow to cool before using in cocktails.

Transfer syrup to a jar and refrigerate. Syrup will keep 7–10 days refrigerated.

Brew strong black tea and let it cool to room temperature (or use chilled tea). Measure 8 oz cooled tea.

In a large mixing glass or pitcher, add 3 tablespoons peach brûlée syrup and 1 tablespoon fresh lemon juice. Stir to combine.

Add 6 oz JOEY Maker's Mark Peach Reserve and 8 oz cooled black tea to the pitcher. Stir gently to combine. If you prefer a lighter drink, add up to 2 oz cold water and stir.

Fill two tall glasses with ice. Divide the mixture between the glasses.

Garnish each glass with two peach slices and a mint sprig. Serve immediately with a straw or stirrer.

Notes: Adjust syrup to taste — more for sweeter, more peach-forward; less for drier.

Place 1/2 tablespoon peach brûlée syrup in a mixing glass or directly in an Old Fashioned glass.

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

Add ice to the mixing glass and stir for 20–30 seconds until properly chilled and slightly diluted. If building in the serving glass, stir briefly with the large ice cube to combine.

Express the orange peel over the glass by holding it over the drink and giving it a firm squeeze to release oils, then rub the peel around the rim and drop it into the glass as garnish.

Optionally garnish with a thin peach slice on a pick. Serve with one large ice cube.