Lucy’s Smoky Peach-Mint Julips | Peggy Lampman's dinnerFeed

Recipe: Lucy's Smoky Peach-Mint Julips

Ingredients

3-5 mint leaves, plus large sprigs for garnish
2 ounces good, full-bodied bourbon*
1 ounce of peach syrup (recipe follows)
Ice cubes or crushed ice

Instructions

Place the mint leaves in a julep cup, or any glass or tumbler that accommodates 6-8 ounces. Gently press them in the bottom of the cup with a spoon or muddler, taking care not to break a leaf.
Pour bourbon and syrup into glass and top with a small amount of ice cubes or crushed ice to fill glass 3/4 of the way full. Stir gently until the outside of cup is frosty.
Top with additional ice. If using shaved ice, pack down to give it a bit of a snow cone effect. Slap the mint garnish against your arm to extract the oils, and place in glass.If you’ve created a snow cone effect, serve with straws for easier sipping.

*Makers Mark 46, Elijah Craig 12 year, Buffalo Trace, Four Roses small batch

Number of servings (yield): 1; multiply recipe according to needs

Recipe: Smoked Peach Syrup

Ingredients

3-4 very ripe peaches, halved
Soaked wood chips for grilling, such as hickory
2-3 ounces simple syrup*

Instructions

Prepare charcoal grill to high heat.
Place peach halves, face down, on cleaned and oiled grill grates and char. Using prongs, turn peaches over then toss hickory chips through grates over coals. Close lid to trap the smoke. Cook peaches until just falling apart and remove. While peaches are hot, place in food processor with 2 ounces of simple syrup and puree.
Add additional simple syrup to taste. (Note: it should be sweet, but not overly sugary.) Strain mixture through a mesh strainer and cool.

*A simple syrup may be made by combining equal parts white sugar and water in a saucepan. Bring to a boil to dissolve sugar, remove from heat and chill. Maple syrup or Demerara sugar may be substituted for the simple syrup.