Ingredients:

  • 1/2 cup Water (for syrup)
  • 1/2 cup Light Brown Sugar, packed (for syrup)
  • 4 cups Frozen Sliced Peaches
  • 6 fl oz Bourbon
  • 1 1/2 fl oz Fresh Lemon Juice
  • 3 fl oz Cooled Brown Sugar Simple Syrup
  • 2 dashes Angostura Bitters (optional)

Instructions:

  1. Combine the water and packed brown sugar in a medium saucepan. Heat over medium heat, stirring constantly until all the brown sugar is fully dissolved (3-4 minutes). Do not boil aggressively.
  2. Remove the syrup from the heat and transfer it to a separate container. Allow it to cool completely in the refrigerator for at least 30 minutes. (A chilled syrup prevents the frozen peaches from melting too quickly.)
  3. Load the blender by placing the frozen peaches into the blender jar first. Pour the bourbon, fresh lemon juice, 90 ml of cooled simple syrup, and bitters (if using) over the peaches.
  4. Secure the lid. Start blending on low speed to break up the frozen chunks, then quickly increase to high speed. Blend continuously, scraping down the sides if necessary, until the mixture is completely smooth and resembles a thick, uniform Bourbon Peach Slush (about 60–90 seconds).
  5. Taste the slush. If it’s too tart, add another splash (15 ml) of the simple syrup. If it’s too thick, add a small splash of water or bourbon to loosen the consistency.
  6. Pour the slush immediately into chilled highball glasses or rocks glasses. Garnish each serving with a small peach slice, a mint sprig, or a dusting of cinnamon.