Peachy Rye Julep Recipes

PEACH JULEP

Peach Julep image

Provided by Sarah Fennel

Number Of Ingredients 11

Ingredients

1/8 ripe peach, diced
6 mint leaves
1 teaspoon sugar
1 1/2 oz rye bourbon*
1/2 teaspoon lemon juice
crushed ice
1 ripe peach, diced
40 mint leaves
3 scant tablespoons sugar
12 oz rye bourbon*
1/4 cup lemon juice

Steps:

Muddle the mint leaves in the glass/pitcher until aromatic, then add in the peaches and sugar and muddle more.
Fill the glass/pitcher with crushed ice (If using glass, fill to brim. If using pitcher, fill about 1/2 way), then pour the bourbon and lemon juice over. Stir.

SOUTHERN PEACH JULEP

Southern Peach Julep image

Provided by Geoffrey Zakarian

Categories beverage

Time 20m

Yield 1 serving

Number Of Ingredients 9

Ingredients

Fresh mint leaves, for muddling
1 ounce bourbon
1 ounce peach puree
1 ounce Simple Syrup, recipe follows
1/2 ounce Southern spiced whiskey
1/2 ounce fresh lemon juice
1 ounce champagne
1 peach slice, for garnish
1 cup sugar

Steps:

Add some mint leaves to a cocktail shaker and muddle briefly. Add the bourbon, peach puree, Simple Syrup, spiced whisky and lemon juice to the shaker, add large ice and shake vigorously. Add the champagne and tumble roll once to mix the champagne throughout. Strain over fresh ice in a highball glass, garnish with a peach slice and serve.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

PEACH-GINGER JULEP

Peach-Ginger Julep image

Provided by Bobby Flay

Categories beverage

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 ripe peaches, roughly chopped
2 tablespoons granulated sugar
1/4 cup fresh mint leaves, plus mint sprigs for garnish
2 cups bourbon
Crushed ice
1 cup good-quality dry ginger ale

Steps:

Muddle the peaches, sugar and mint leaves in a small pitcher. Stir in the bourbon and let sit for 15 minutes. Fill four tall glasses with crushed ice. Strain the peach-bourbon mixture into the glasses and top off with the ginger ale. Serve garnished with mint sprigs.

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