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Epicurious

Peach-Infused Bourbon

Peaches and bourbon is about as Southern as you can get. Drying the fruit before steeping is key—the flavors are concentrated and yield a strong, clean peach essence; fresh fruit, on the other hand, releases its water into the liquid and dilutes the infusion. The only problem with dried peaches is that they will soak up some of the bourbon, resulting in some loss, but it is worth it. Today, high-quality dried peaches are available in most supermarkets, which greatly simplifies the process. When the infused bourbon is tasted straight, the fruit flavor may seem subdued, but mixing it with sugar or sweetened ingredients awakens the peachiness. We created this infusion for our Pêche Bourbon cocktail (page 46).

Recipe information

  • Yield

    makes 3/4 quart

Ingredients

12 dried organic unsulphured peach halves
1 (1-liter) bottle Maker’s Mark bourbon

Preparation

  1. Place the peaches and bourbon in a large covered glass container or cookie jar. Let rest for 3 days, then strain into the bottle. Store at room temperature. Will keep indefinitely.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsBourbonWhiskeyAlcoholBeveragesPeachStone FruitFruitMake AheadCookbooks
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