How to Make Peach Bourbon

Today's recipe is something I definitely need after this week!

My area got hit hard from the tailspin of Hurricane Joaquin, and I'm not even in South Carolina. My prayers go out to the people who live in the hardest hit areas.

At home, we got over 5 inches of rain in 2 days, on top of the rain from the past two weeks. Needless to say, my garage and porch flooded, the dogs beds are ruined, and many trees have fallen, with some leaning.

It's been one week now and I can still hear the hum of chain saws cutting up fallen trees.

I've been cleaning every day since Monday, removing items from my garage and letting them dry out in the sun. Needless to say, I haven't spent much time in my kitchen this week.

Lucky for you, I started this recipe a couple of weeks ago when I had all those peaches. It's been steeping in my cabinet all this time, letting the peaches, cloves, and cinnamon sticks infuse with the bourbon.

And I can't think of a better time to share this recipe other than right now. Especially since you can still buy some peaches at the end of their season. Plus this also makes for a wonderful gift during the upcoming Holidays.

I definitely need a drink of this Peach bourbon after these past few days. So here's to a better (and much drier) week ahead.

Cheers!

How to Make Peach Bourbon

A homemade peach infused bourbon.

Prep time: 10 minutes
Ingredients

• 2 to 3 peaches, washed & rinsed well, sliced
• 750 ml (a little over 3 cups) bourbon
• 2 Tablespoons granulated sugar
• 2 whole cloves
• 2 cinnamon sticks
• 1 large glass jar
• 2 coffee filters

Cooking Directions

1. Add all ingredients into a large glass jar. Seal tightly.
2. Shake gently 2 to 3 times to mix ingredients together.
3. Place in a dark location for 10 to 14 days so flavors can mingle. In the back of a closet or inside a cupboard works best.
4. After bourbon has steeped, remove from dark storage place.
5. Place a fine mesh colander into a large pan. Line colander with a clean coffee filter.
6. Slowly pour infused bourbon into coffee filter and let drain. Remove peaches, cloves, and cinnamon sticks once all bourbon has been poured into colander.
7. Repeat above step with a clean coffee filter.
8. You might have to swish the bourbon around the colander to help it drain.
9. If coffee filter becomes clogged, replace with a clean coffee filter and repeat steps above.
10. After bourbon is strained, pour into a glass container for storage.
11. Peach bourbon can be stored indefinitely in an airtight glass container or decanter.

Inspired by ~ Fresh Georgia Peach Bourbon

 

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Wassail

Another arctic front is moving through this week and I have just the drink to help you warm up, wassail. What's a wassail, you ask? Wassail dates back to the 1400's and is an Old English tradition.

Wassail comes from "waes Hael" and means to "be well" or to "be healthy". At the beginning of the year, the lord of a manor would yell out "waes Hael", a crowd would soon gather and reply with "drinc Hael" which means "drink and be healthy". As years went by, people carried on this tradition by going to the neighboring homes around Christmas time, with well wishes and carrying with them a hot, spiced ale drink which came to be known as wassail. The tradition of going around to neighboring homes and wishing well became known as wassailing.

Wassailing is also performed in the Fall in the hopes that it would scare away evil spirits in the apple trees and make for a better apple harvest in the following year.

January 17th or around this time is the traditional date for wassailing.

The original Old English recipe for wassail has eggs and cream listed as ingredients but the recipes differ depending on what part of the country you are from.

The main ingredients of wassail includes a blend of spices such as ginger, cloves, and cinnamon mixed with apple cider or apple juice and simmered for a few hours so the flavors can blend together nicely. Other juices like cranberry and orange juice can also be added along with orange, lemon, or lime slices.

You can drink this like it is or make it a little more festive and add your favorite bourbon, brandy, wine, or rum to it.

The result is a robust, spiced juice drink that warms you up from the inside out.

I hope you find this drink as flavorful as I do and make it your favorite during these cold, winter months.

Wassail

Ingredients

3 cups cranberry juice

3 cups Apple cider

1 cup orange juice

3 cinnamon sticks

2 teaspoons ground ginger

1/2 Tablespoon whole cloves

1/4 teaspoon ground nutmeg

1/3 to 1/2 cup honey, sweeten to your taste

1 lemon, seeded and sliced

1 orange, seeded and sliced

1 lime, seeded and sliced

1 cup fresh cranberries

your favorite bourbon, brandy, wine, or rum *(optional)

Directions

Add all ingredients into a crockpot and cook on Low setting for 4-6 hours.

Strain fruit and spices if desired.

If serving with alcohol, pour in your favorite bourbon, brandy, wine, or rum into the cup before serving.

Garnish with cinnamon stick, cranberries, and/or orange slice.

Meant to be served hot.

*Helpful Hints*

- I served this wassail with my old time favorite, Southern Comfort, and the result was delicious!

- Can refrigerate leftovers and warm up before serving.

Recipe inspired by ~ The Sassy Slow Cooker

History of Wassailing obtained from: The History of Wassailing and Mumming

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Sweet and Savoury Sundays #95, Savoring Saturdays

Bourbon and Brown Sugar Sauce

Remember the other day when I told you it didn't get any better than my No Churn Bourbon and Pumpkin Ginger Spice ice cream? I may have been wrong about that. I say wrong, because at that time, I really didn't know any better.

Until I came across this recipe by Jim Beam for bourbon and brown sugar sauce and tried it over my Bourbon and Pumpkin Ginger Spice ice cream. Love. At. First. Taste.

This rich and creamy sauce with the velvety, spiciness of my old time favorite, Southern Comfort, and a handful of pecans makes for a wicked blend of sinful indulgence.

This sauce is so good you'll be licking the spoon right from the sauce pan before serving it up!

Drizzle this over my  Bourbon and Pumpkin Ginger Spice ice cream and you will become weak in the knees.

Please do make sure you’re sitting down before your first taste of this sauce, as I’m not responsible for what happens next. I truthfully believe....

It. Doesn't. Get. Any. Better. Than. This.

Can you ever forgive me?

Bourbon and Brown Sugar Sauce

Ingredients

2 cups brown sugar, packed

1/2 cup unsalted butter, melted

1 and 1/2 cups heavy cream

1 teaspoon vanilla extract

6 to 8 Tablespoons bourbon (3 to 4 ounces)

2 cups pecans, chopped

Directions

In a medium saucepan, add melted butter, cream, and brown sugar. Stir together.

Place saucepan over medium heat and cook until sugar granules are melted and sauce becomes smooth.

Remove from heat and add in vanilla, bourbon, and pecans, blending all ingredients together.

Serve warm over my Bourbon and Pumpkin Ginger Spice ice cream.

Inspired by ~ Jim Beam's Bourbon and Brown Sugar Sauce recipe.

*Helpful Hints*

- This sauce is only intended for those over the age of 21 years, as the alcohol is not cooked out.

- Store in an airtight container in the refrigerator for up to 1 week.

- Best when served warm.

- This recipe is made with Southern Comfort as the bourbon of choice so it pairs nicely with my Bourbon and Pumpkin Ginger Spice ice cream.

 - All measurements are US

Disclaimer ~ I am not affiliated with Jim Beam or Southern Comfort, nor was I compensated for this recipe by using Southern Comfort. It's just one of my favorites.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

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Shared with: Lou Lou Girls Fabulous Party #34, Foodie Friends Friday Linky Party #123, Sweet and Savoury Sundays #90, Munching Mondays #67, Busy Monday 142, Mix it up Monday!, Tickle My Tastebuds Tuesday, Wine'd Down Wednesday 64, The Wednesday Roundup #53, Freedom Fridays with All My Bloggy Friends #57, Skip the Housework Link Party