Joey Maker's Mark Peach Reserve Recipe

Combine chopped peaches, sugar and water in a small saucepan over medium heat.

Bring to a gentle simmer, stir to dissolve sugar, and cook 6–8 minutes until peaches are very soft and syrup is slightly thickened.

Remove from heat, stir in lemon juice, and let cool 10 minutes.

Strain the mixture through a fine mesh sieve into a bowl, pressing solids to extract syrup. Discard or reserve solids for another use. Cool completely and refrigerate. Yields about 6 tablespoons.

Chill: Make sure your brewed black tea is fully chilled (preferably refrigerated for at least 1 hour).

In a large cocktail shaker or mixing vessel, add 6 oz Maker's Mark Peach Reserve Bourbon, 8 oz chilled black tea, 2 tablespoons peach syrup, 1 tablespoon fresh lemon juice, and 2 oz cold water.

Fill the shaker with ice (about 2 cups). Secure lid and shake vigorously 10–12 seconds to chill and slightly dilute.

Divide fresh peach slices between two highball glasses and add a few ice cubes if desired to nest the fruit.

Strain the shaken tea-bourbon mixture evenly into the two glasses over the peach slices and ice.

Garnish each glass with a mint sprig and an additional peach slice. Optionally, lightly torch the surface of a thin peach slice to create a subtle brûlée aroma (use caution). Serve immediately.

Place a rocks glass in the freezer for a few minutes to chill or fill it with ice to cool while you prepare the cocktail.

In a mixing glass, add 0.5 tablespoon simple syrup (or 1/2 tablespoon peach syrup) and 3 dashes Angostura bitters.

Add 2 oz Maker's Mark Peach Reserve Bourbon and fill the mixing glass with ice.

Stir gently for 20–30 seconds until the mixture is well chilled and slightly diluted (you should see the outside of the glass frost a little).

Discard ice from the chilled rocks glass and add one large ice cube.

Strain the stirred bourbon into the rocks glass over the large ice cube.

Express oils from the orange peel over the surface of the drink by holding the peel over the glass and pinching to release the oils, then rub the peel around the rim and drop it in. Garnish with a Luxardo cherry.

Optional: For more pronounced peach-brûlée character, brush a thin peach slice with a little syrup and quickly torch the surface to caramelize before floating it on the drink (exercise caution with flame).