By Traeger Kitchen
Peaches & bourbon = a match made in heaven. Muddled mint is topped with whiskey and grilled peaches for a smokin' cocktail you won't be able to put down.
|2 Tablespoon||pink peppercorns|
|10 Whole||fresh mint leaves, plus more for garnish|
|1||lime wedge, for garnish|
For the Grilled Whiskey Peaches: cut peach into slices, then soak peach slices in whiskey in the refrigerator for 4 to 6 hours.
1 Whole peach
2 Ounce whiskey
For the Pink Peppercorn Simple Syrup: In a shallow pan, combine sugar, 1 cup water and pink peppercorns.
1 Cup Sugar
2 Tablespoon pink peppercorns
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Cook syrup down on the grill for 30 minutes, or until desired smoke flavor has been reached. Remove from the grill.
180 ˚F / 82 ˚C
Increase Traeger temperature to 350℉ and preheat. Place the whiskey peach slices directly on the grill grate and cook 10 to 12 minutes or until peaches soften and get grill marks.
350 ˚F / 177 ˚C
To make the Julep: Muddle 1/2 ounce Pink Peppercorn Simple Syrup with 10 fresh mint leaves and 4 slices of grilled whiskey peaches.
10 Whole fresh mint leaves, plus more for garnish
Add crushed ice over the rim of the glass. Pour bourbon over the crushed ice and stir. Garnish with 1 large sprig of mint and fresh lime. Enjoy!
2 Ounce bourbon
1 lime wedge, for garnish
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