Bourbon Peach Sweet Tea Recipe

Prepare peach

Peel the ripe peach (blanch 20–30 seconds in boiling water and shock in ice water if preferred), pit it, and roughly chop. You should have about 3/4 cup chopped peach for 1–2 cocktails.

Make puree

Place the chopped peach in a blender or food processor with the granulated sugar and lemon juice. Pulse until smooth. If the puree is very thick, add 1 tablespoon hot water to loosen and blend once more to a spreadable syrup consistency (aim for about 2–3 tablespoons of peach puree per serving).

Taste & adjust

Taste the puree and add a little more sugar or lemon if needed to balance sweetness and brightness. Set aside and chill briefly if possible.

Fill a Collins or large rocks glass with ice (about 8–10 medium cubes).

Spoon 2 tablespoons of the peach puree into the bottom of the glass. For a stronger peach presence, use up to 3 tablespoons.

Pour in the bourbon (6 fl oz) and Fireside peach whiskey (2 fl oz) over the puree and give it a gentle stir (6–8 rotations) to begin integrating the puree with the spirits.

Add the chilled sweet iced tea (8 fl oz) and chilled lemonade (2 fl oz) to the glass. Stir gently again to combine, being careful not to over-dilute—goal is an even color and flavor throughout.

Taste and adjust: if the cocktail is too strong, add 1–2 fl oz more iced tea or a splash of water. If it needs more sweetness or peach flavor, stir in an additional teaspoon or tablespoon of peach puree.

Garnish the cocktail with a fresh peach slice and a lemon wheel on the rim. Clap a mint sprig between your palms to release aroma and tuck it into the glass if using.

Serve immediately with a straw and stirrer. Recommend serving alongside a small napkin to catch condensation.