Thirsty Thursday: Peach Julep

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Bourbon is an important component to the beloved, Southern mint julep, but nothing is quite as crucial as ice. Lots of cold crushed ice makes this sultry cocktail bracingly frosty as the ice slowly melts, taming the astringency of the smoky bourbon.

While there are many variations of this crushed ice classic, this updated version swaps in sweet peach liqueur for the typical simple syrup. Mix two parts bourbon with one part peach liqueur in a glass, fill with ice to the top and squeeze an orange peel over the beverage for added dimension and fragrance. Finally, a julep wouldn’t be complete without a garnish of fresh mint. Sip a chilled glass of this peachy, warm-weather cocktail at any summer get-together or barbecue.

Bottoms up, folks.

Peach Julep

Recipe courtesy Kevin Denton


  • 2 ounces bourbon, such as Maker’s Mark
  • 1 ounce peach liqueur, such as Winter Orchard
  • Crushed ice
  • 1 orange
  • 1 sprig fresh mint


In a rocks glass or julep tin, add the bourbon and peach liqueur. Fill the glass with crushed ice. Express an orange twist by removing the orange zest from the pith. Using a sharp knife cut along the outside of the orange removing as much of the skin as possible and taking as little of the white. Squeeze the orange peel on top of the drink to express the citrus oil. Discard the peel. Garnish with the mint sprig.

Still thirsty? Check out more summery cocktails on Cooking Channel.