I made these Peach Bulleit Juleps for a party I was hosting in Dallas. We were on the rooftop next to the pool and it was the perfect cocktail to beat the heat. The Julep’s certainly cooled everyone off, set them free and if there was any shyness or fear among my guests it quickly melted into desire.
- 2 oz Bulleit Bourbon
- 2 oz Grilled Peach Syrup
- 3 to 5 Fresh mint leaves
In a Julep glass muddle mint leaves and Grilled Peach Syrup. Add Bulleit Bourbon, top with crushed ice. Stir well. Add a mint spring for a garnish
Grilled Peach Syrup
- 5 Fresh Juicy Yellow Peaches
- 3 tablespoons Savannah Bee Orange Blossom Honey
- ½ teaspoon cinnamon
Cut five juicy ripe peaches in half and place them on a hot grill. Grill the peaches until the grill marks are almost black. This gives the peaches a slightly smoky taste. Scoop out inside of peach flesh with a spoon and place it in a saucepan. Add honey, a pinch of cinnamon and one-fourth cup of water. Let simmer for ten minutes adding water if necessary. When the consistency is such that the syrup coats the back of a spoon, turn the heat off, let cool and fine strain into an airtight container.
I grew up in a house where the door was always open, literally. It was organized chaos all the time but at the same time our house was always bursting with love, laughter and wonderful friends. The apple doesn’t fall too far from the tree because my home is like that now. The other night was one of those nights where people just kept stopping by. I served these ‘Berry Naughty’ cocktails to all of my guests. They were easy to make and oh so tasty.
Zacapa’s honey, butterscotch, spiced oak topped with hints of dried fruit flavours are a match made in heaven when paired with Licor 43 that displays exotic spices, that include vanilla, tangy fruits, and citrus notes. Raspberry-Vanilla Syrup adds a fresh berry element. While Peoke Sweet Tea’s orange honey-oolong nuance synchronizes each individual flavor.
- 1.5 oz Zacapa Centenario 23 Year Old Rum
- .5 oz Licor 43
- .75 oz Vanilla- Rapberry Syrup
- Pekoe Sweet Tea
Add Zacapa, Licor 43, and Vanilla-Raspberry syrup to the bottom of a chilled Collins glass. Bar spoon stir. Add ice and top with Pekoe Sweet Tea. Stir again. Garnish with raspberries, a lemon wedge and a spring of mint.
- 2 cups raspberries
- 1 lemon, sliced 1/4 inch thick
- 1/2 teaspoon pure vanilla bourbon extract
- 1/3 cup sugar
Place all ingredients in a double broiler over simmering water. Cook until raspberries are soft and have been able to release all of their natural juices. About fifteen minutes. Fine strain into an airtight container. Let cool completely.
Pekoe Sweet Tea
- Six bags of Orange Pekoe tea
- 1/4 cup sugar
- 1/4 cup orange blossom honey
- 1 1/2 cup cold water
Bring water to a boil in a tea kettle. Add tea bags and sugar. Stir well until sugar is dissolved. Let steep for ten minutes. Remove tea bags and let cool completely. Store in an airtight container.