Grilled Peach Julep

Grilled Peach Julep

A classic Mint Julep—typically made with bourbon—becomes an all-new summer sensation by infusing grilled peaches. It’s so delicious that it will be hard to go back to a regular Julep. If you happen to have the barbecue on during the cocktail hour, you can grill the peach slice garnish over high heat for about 30 seconds per side. 
Ingredients:
3 sprigs mint
2 oz Grilled Peach–Infused Whisky, recipe follows. 
1/4 oz Simple Syrup 
Grilled peach slice to garnish
Directions:
Trim mint sprigs so they’ll fit in a julep tin or serving glass. Gather mint into a bouquet and rub the bouquet around the inside of a julep 

tin or glass. Set mint aside.

Add Grilled Peach–Infused Whisky and simple syrup to tin or glass. Fill halfway with crushed ice

Holding rim with your fingertips, stir with a mixing spoon in a churning motion for 10 seconds. Fill three quarters with crushed ice. Stir again for 10 seconds. Top with crushed ice, tunnel a hole in center with a straw. Slap mint a few times against palm of your hand and insert into hole. Garnish with peach slice and serve with a straw. Makes 1 drink

Grilled Peach Whisky

In addition to our Grilled Peach Julep, this fruity whisky is fabulous in an Old Fashioned or a Whisky Sour. Save the post-infusion peaches to chop up for a boozy sundae or to throw into a batch of homemade barbecue sauce. This recipe works best with a robust whisky such as Crown Royal Black
Ingredients:
1 firm-ripe peach, quartered, pit discarded
9 oz Canadian whisky

Directions:
Preheat half the grill or a grill pan on the stove on high. Clean and lightly oil grate. Grill peach quarters on all three sides until nice grill marks form, about 45 seconds per side. Transfer to a plate and cool until tepid.

Transfer peaches to a 2-cup (500-mL) glass jar. Pour whisky overtop. Cover and store in a cool, dark place for 4 days. Fine-strain into a bowl, but do not press on peaches (this would make the liquid cloudy). Discard peaches or save for another use.

Transfer infused whisky to a 1-cup (250-mL) glass jar or bottle. Store in a cool, dark place for up to 3 months.  Makes 8 oz (1 cup/250 mL)