This weekend is National Bourbon Day, so I wanted to make sure y’all are properly equipped to partake. I first made peach infused bourbon last year and was super happy with how it turned out. When peaches started showing up at the grocery store and farmer’s market again, I immediately knew the first thing I wanted to make again.
Infusing bourbon—or any liquor for that matter—is a really fun way to experiment and bring some new flavors to the table. It’s also an easy way to use any extra, almost-past-its-prime produce you have left from your last visit to the farmer’s market. I’ve made infused vodka and gin before (remember this “Is It Spring Yet” cocktail?), but infused bourbon is one of my favorites. Peach infused bourbon is a great addition to your liquor cabinet, and it’s a lovely gift for birthdays, hostess gifts, graduations, holidays, or other special occasions.
Peach Infused Bourbon
It’s not difficult to make a good infused bourbon, but it does require a little patience. To make peach infused bourbon, you won’t need 4-6 weeks, like when you’re making DIY vanilla extract. On the contrary, you’ll only need 4-6 days, but you can let it go longer if you want! Either way, the end result is absolutely worth the wait.
When making infused bourbon, I generally follow this proportion: two large sliced peaches per pint of liquor. It’s a pretty easy proportion, so you can double or triple it for larger batches. However, that’s just a guideline, and you can adjust based on how much fruit you have to work with. When choosing a bourbon, use one that’s at least 80 proof, and one that’ll take on the flavors of the peach well. You don’t have to go crazy with your bourbon choice, but pick a good one! For this batch, I used locally made Chattanooga Whiskey 91. In the past I’ve used Four Roses and George Dickel No. 12 with great results.
How to make Peach Infused Bourbon
Here’s what you need to make delicious peach infused bourbon:
- Large peaches, sliced (you can peel them, but it’s not necessary)
- Choice of good bourbon
- Pint-sized jars or bottles
- Large cutting board
- Good knife
To make peach infused bourbon:
- Slice your peaches into thick wedges.
- Fill your jars about 2/3 way with peach slices.
- Pour bourbon into jars, fully covering the peaches, and leaving about 1/2 inch of head room at the top. Screw lids on tightly.
- Store jars in your fridge for up to a week to let the flavors infuse.
- When ready, strain the fruit from the jar, and use your new peach bourbon in your favorite cocktails! Store remaining bourbon in the fridge.
When your bourbon is finished infusing, don’t throw away your fruit! Freeze them and then use them to make frosty, blended boozy drinks later. Or add the frozen fruits to iced tea or lemonade for an extra burst of flavor.
Now that you’ve got some delicious peach infused bourbon, use it in your favorite cocktails! Here are some suggestions:
- Mint Julep
- Tennessee Meyer Lemonade
- Summer Whiskey Smash
- Mix some with some iced tea for a boozy kick.
- Peach bourbon takes a classic Old Fashioned to the next level.
Once you’ve made your first infused bourbon (or other infused liquor), you can get creative and experimental with future batches. Try different fruit combos, or add herbs for another layer of flavor. Peach and rosemary might be next on my list!
Peach Infused Bourbon
- Large, ripe peaches
- Good quality bourbon
Slice peaches into thick wedges. You can peel them, but it's not necessary.
Fill jars with peaches 2/3 the way up.
Pour bourbon into the jars, covering the peaches and filling to leave a half-inch head space at the top.
Screw lids on tightly, and store in the fridge for up to a week.
When ready, strain the peaches out and use bourbon as desired. Store remaining bourbon in the fridge.