Joey Maker's Mark Peach Reserve Recipe

Cook syrup

Combine 1 cup peach preserves (or 1 cup smashed fresh peaches), 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer.

Simmer for 6–8 minutes, stirring occasionally, until peaches break down and the mixture thickens slightly. Remove from heat.

Stir in 1/2 teaspoon vanilla extract and 1 teaspoon lemon juice. Let cool slightly, then strain through a fine mesh sieve into a jar, pressing solids to extract the syrup. Chill. Yields about 5–6 oz.

Brew the tea

Bring 4 cups water to a boil. Remove from heat and steep 4 black tea bags for 4–5 minutes for a full-bodied brew. Remove tea bags and let tea cool to warm (not hot).

Make peach concentrate

In a heatproof bowl or small saucepan, combine 3 tablespoons peach preserves and 2 tablespoons simple syrup. Warm gently until the preserves loosen (30–45 seconds in microwave or 2–3 minutes on stove). Stir in the sliced fresh peach to macerate for 5 minutes.

Strain the warmed preserve-peach mixture through a fine mesh sieve into a pitcher to remove solids, pressing to extract as much flavor as possible. Discard solids.

To the pitcher with the brewed tea (about 4 cups), add the peach concentrate, 8 oz Maker's Mark JOEY Maker's Mark Peach Reserve bourbon, and 2 tablespoons fresh lemon juice. Stir to combine. Taste and add up to 2 additional tablespoons simple syrup if you prefer sweeter iced tea.

Fill four tall glasses with ice (about 1 cup ice per glass). Divide the peach bourbon tea evenly among the glasses. Garnish each with a peach slice and a mint sprig. Serve chilled.

Build the cocktail

In a mixing glass or old fashioned glass, add 0.5 oz peach brûlée syrup and 0.25 oz simple syrup. Add 2 dashes Angostura bitters.

Add 2 oz Maker's Mark JOEY Maker's Mark Peach Reserve bourbon and fill the mixing glass with ice. Stir for 20–30 seconds until well chilled and slightly diluted (or 10–15 seconds if using the serving glass directly).

Strain into an old fashioned glass over a single large ice cube. Express the orange peel over the drink by twisting it skin-side down above the glass to release oils, then rub the rim and drop it in as garnish.

Optional brûlée finish

For a peach brûlée aroma and light caramelization: sprinkle about 1 tsp granulated sugar (or smoked sugar) on top of the drink or on the orange peel. Using a kitchen torch, carefully caramelize the sugar until golden and fragrant. If you prefer no open flame, briefly torch the orange peel only to warm oils, or use a culinary smoking gun to add a light smoke.