Edible Monterey Bay

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Bourbon Peach Julep

8 fresh mint leaves
1 ounce peach jelly or jam
2 ounces bourbon
1 ounce Meyer lemon juice
Ice
2 dashes Angostura bitters
1 sprig of mint

Place mint leaves in the bottom of a cocktail shaker or pint-sized Mason jar. Add the jelly or jam and muddle well with a long spoon to break apart the mint and create a rough paste. Add the bourbon and lemon juice and stir to combine. Add ice and quickly stir until the liquid is cold, about 30 seconds.

Pack a highball glass with crushed or pebbled ice. Strain the liquid into the serving glass. Garnish with the sprig of mint and Angostura bitters. Serve with a straw if desired. Serves 1.

About the author

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Jessica Tunis lives in the Santa Cruz Mountains and spends her time tending gardens, telling stories, and cultivating adventure and good food in wild places.

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Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.