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 Syrup
Peach Bourbon Tea (single serving)
Peach-Brûléed Old Fashioned (alternative, single serving)
Method
Peach Brûlée Syrup
Cook and caramelize
Place the chopped peach, granulated sugar, water, and light brown sugar in a small saucepan over medium heat. Stir to combine. Bring to a gentle simmer and cook, stirring occasionally, until the peach breaks down and the liquid reduces slightly, about 8–10 minutes.
Add acid and vanilla
Remove from heat and stir in the lemon juice and vanilla extract. Taste and adjust sweetness — add up to 1 more tablespoon brown sugar if you want a deeper brûlée note.
Blend and strain
Let cool slightly, then carefully transfer the mixture to a blender and puree until smooth (or use an immersion blender). Strain through a fine-mesh sieve into a jar, pressing solids to extract as much syrup as possible. Discard solids. Cool to room temperature before using. Refrigerate up to 7 days.
Peach Bourbon Tea (single serving)
Prepare glass
Fill a tall Collins or highball glass with ice (about 1 cup).
Combine ingredients
Add 1 oz peach brûlée syrup, 2 oz JOEY Maker's Mark Peach Reserve Bourbon, 0.5 oz fresh lemon juice, and 4 oz cooled strong black tea to a shaker or mixing glass. Add a few ice cubes.
Garnish and serve
Garnish with two peach slices and a mint sprig. Serve with a straw or stirring spoon. Optional: torch the peach slices lightly with a kitchen torch to add a brûlée aroma before garnishing.
Peach-Brûléed Old Fashioned (alternative)
Build in mixing glass
Place 0.25 oz peach brûlée syrup and 2 dashes Angostura bitters in a mixing glass. Add 2 oz JOEY Maker's Mark Peach Reserve Bourbon and a large ice cube.
Stir
Stir gently for 20–30 seconds until properly chilled and diluted (about 15–20 full turns).
Finish and garnish
Strain into a rocks glass over a single large ice cube. Express the orange twist over the drink to release oils, rub the rim with the twist, and drop it in. Optionally torch a peeled thin peach slice briefly and float it on top for a brûléed aroma.