Peach Julep Food

PEACH JULEPS

Steps:

• In a medium bowl or pitcher, combine mint and sugar. With a wooden spoon, mash leaves until bruised. Stir in peach juice, club soda, and bourbon.
• Serve over crushed ice; garnish with more mint.

PEACH JULEP

Steps:

• Add ice to lowball glass. In bottom of cocktail shaker, muddle mint leaves. Add ice, bourbon and peach nectar; shake until blended. Pour into glass, straining out ice and mint. Add club soda. Garnish with mint sprig.

PEACH JULEP

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.

PEACH-GINGER JULEP

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.

SOUTHERN PEACH MINT JULEP

Steps:

• Divide the mint leaves and peach slices between two Collins glasses and muddle them together. Fill each glass with ice, 1 ounce of the vodka, 1/2 ounce of the bourbon and 3 ounces of the club soda. Stir until cold.

PEACH JULEP

Steps:

• For ginger syrup:
• Bring ginger, cardamom, sugar, and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool, then strain into a jar. Cover and chill.
• For assembly:
• For each cocktail, muddle 1/4 of peach slices and 2 mint sprigs in a julep cup or double Old Fashioned glass; add 2 ounces bourbon, 1 ounce lemon juice, and 1/2 ounces ginger syrup. Fill glass with crushed ice and add 2-3 ounces ginger beer. Garnish with a mint sprig.

SOUTHERN PEACH JULEP

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.