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)

Peach Bourbon Blizzard

Peach Bourbon Blizzard

The winning combination of sweet peaches and bold bourbon hits the blender for a simple summer sipper. Optionally add 3 tbsp (45 mL) chopped mint just before blending and take it into frozen Julep territory. It’s the perfect start to any backyard meal, especially if American style barbecue is on the menu.

 Ingredients:                                     

4 oz bourbon

6 oz peach nectar

1½ oz Simple Syrup

1½ oz fresh lemon juice

1 cup (250 mL) frozen peach slices

Peach slices and mint sprigs to garnish

Short straws, preferably reusable (not metal) or compostable

Directions
Pour bourbon, peach nectar, Simple Syrup and lemon juice into an airtight container. Freeze overnight and up to 3 days.

Place 2 lowball glasses or 250-mL Mason jars in freezer for at least 30 minutes.

Place drink mixture and frozen peaches in blender. Blend, stopping to scrape down bowl several times to get things moving. Once there are no big chunks of peach, gradually raise speed to high to get it smooth. 

Divide among chilled glasses with a spoon. Garnish with peach slices and mint sprigs. Serve with straws.    Makes 2 drinks

Simple syrup

Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) refined white sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate. Remaining syrup will keep in the fridge for up to a month.   Makes 1½ cups (375 mL) syrup.

Cuba Libre Pitcher

Cuba Libre Pitcher

This recipe can be scaled up or down as needed but, for best results, make this in smaller batches and serve it soon after adding the cola and sparkling wine—this drink shines when fresh and bubbly.

Ingredients:
8 oz white rum or Havana Club Cuban Smoky
2 oz fresh lime juice
2 oz mint syrup (see below)
12 oz cola
4 oz sparkling wine
4 mint sprigs for garnish
Directions:
Add rum, lime juice and syrup to a carafe and stir. Add ice and cola, and stir again. Add sparkling wine to carafe. Gently stir. Serve in wine glasses garnished with large sprigs of fresh mint.
Makes 4 to 5 cocktails

Mint Syrup
Gently heat 1 cup (250 mL) water and 1 cup (250 mL) granulated sugar in a small saucepan, stirring until the sugar is dissolved. Add 1 cup (250 mL) lightly-packed, well-washed mint sprigs. Turn off the heat. Allow to cool and infuse for 1 hour. Strain out solids. Mint Syrup will keep well, stored in a resealable container in the fridge for up to 2 weeks.
Makes 1 ½ cups (375 mL) mint syrup

Variations
For a smokier version, use Havana Club Cuban Smoky and swap in lemon instead of lime. Or try Mount Gay Eclipse Rum, an aged rum from Barbados that has ripe banana and pineapple notes, for a slightly more tropical flavour profile.