Southern Peach Julep Food

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.

SOUTHERN SUMMER PEACH-CHERRY PIE

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
• In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie.
• Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.

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 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.

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-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 BELLE MINT JULEP

Steps:

• Muddle the mint leaves with the bourbon, maple syrup and jalapeno syrup in a tall pint glass or cocktail shaker.
• Fill a mint julep glass with crushed ice. Top the glass or shaker with a cocktail strainer, then pour the bourbon mixture over the ice and top with the lemon-lime soda. Slap the mint sprig to release the oils and add it. Add the jalapeno slices directly to the ice and serve.

PEACH JULEP

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.

GINGER PEACH JULEP

Steps:

• Combine the peach slices, bourbon, ginger syrup and mint leaves in a mixing glass. Muddle gently, crushing the peaches and bruising (but not tearing) the mint leaves. Let the mixture sit for 2 or 3 minutes.
• Pack a highball glass, julep cup or Mason jar with crushed ice and insert a straw. Slowly pour the contents of the mixing glass through a strainer into the ice-packed glass. Garnish with a mint sprig.