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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Peach Brûlée Simple Syrup
Peach Bourbon Tea Cocktail (serves 2)
Optional Old Fashioned Reimagination (single serving)
Method
Peach Brûlée Simple Syrup
Combine chopped peach, sugar, and water in a small saucepan over medium heat.
Bring mixture to a gentle simmer, stirring to dissolve sugar, and cook for 6–8 minutes until peaches are very soft and syrup is fragrant.
Remove from heat, stir in lemon juice and vanilla extract, then let steep 10 minutes to develop flavor.
Using a fine mesh sieve, press solids to extract as much liquid as possible; discard solids (or reserve for yogurt).
Cool syrup to room temperature, then refrigerate in a sealed jar. Makes about 1 cup. Keeps up to 10 days.
Peach Bourbon Tea Cocktail (serves 2)
Brew strong black tea and cool it to room temperature (or chill). For a quicker option, use chilled concentrated tea.
Fill two tall glasses with large ice cubes (4 each).
Divide the Peach Brûlée simple syrup between the glasses (1 tablespoon each) and add 1/2 tablespoon lemon juice to each glass.
Pour 3 oz JOEY Maker's Mark Peach Reserve and 6 oz cooled black tea into each glass (for a total of 6 oz bourbon and 12 oz tea).
Stir gently to combine and chill cocktail evenly.
Garnish each glass with two fresh mint sprigs and two peach slices. Clap the mint between your palms before garnishing to release aroma.
Serve with a long cocktail spoon or straw and enjoy chilled.
Optional Old Fashioned Reimagination (single serving)
Place the tsp of Peach Brûlée simple syrup in an Old Fashioned glass.
Add 2 dashes of Angostura bitters and stir to combine with the syrup.
Add 2 oz JOEY Maker's Mark Peach Reserve and a large ice cube, then stir 20–30 seconds to chill and slightly dilute.
Express the oils from the orange peel over the glass by holding the peel skin-side down and gently squeezing to release oils, then rub peel on the rim and drop in as garnish.
Optionally garnish with a thin grilled or brûléed peach slice for a caramelized aroma and serve.