The Peach Mint Julep is a Southern summer in a cup, and it’s one of the best things you can do with a ripe peach. This Peach Mint Julep recipe is bourbon, muddled peach and mint over crushed ice, and it’s sweet, fragrant and cold.
Peach and bourbon have a long history together, and a julep is the best way to celebrate it.
1
serving5
minutesBourbon, muddled peach, mint and sugar, served over crushed ice. Juicy, minty and cooling.
Ingredients
60 ml (2 oz) bourbon
¼ ripe peach, chopped
8 mint leaves
10 ml (⅓ oz) simple syrup
Crushed ice
Mint sprig and peach slice, to garnish
Method
- Gently muddle the peach, mint and syrup in a julep cup or rocks glass.
- Add the bourbon and fill with crushed ice.
- Stir until the outside of the glass frosts.
- Top with more crushed ice and garnish with a mint sprig and a peach slice.
Thomas’s tip
- Use a ripe, juicy peach. Hard ones are dull, and no amount of sugar will help.
What does a Peach Mint Julep taste like?
Cool mint and ripe peach up front, with bourbon vanilla and honey behind. It’s sweet, fragrant and ice-cold.
Tips for a better Peach Mint Julep
Use plenty of crushed ice, and keep topping up as it melts.
Use a metal cup if you have one. It frosts beautifully.
Peach Mint Julep variations
Use rye for a spicier drink. Add a splash of peach liqueur. For the classic, make a Mint Julep, or for a berry version try Strawberry Mint Julep.
Best whisky for a Peach Mint Julep
A bourbon with some strength works best, because crushed ice dilutes quickly. Look for 45% or above.
Peach Mint Julep: quick answers
What is a Peach Mint Julep?
A Mint Julep with muddled peach added, served over crushed ice.
Do I need a julep cup?
No. A rocks glass works well.
Can I use tinned peaches?
Yes, drained, and use less syrup.
Use a ripe, juicy peach. Hard ones are dull, and no amount of sugar will help.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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