Peach and Sage Bourbon Infusion Photo

Burnt Peach and Sage Bourbon Infusion

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Barbecue season is upon us, and if you’re looking for a cocktail recipe to accompany all that grilled meat, look no further than this burnt peach & sage bourbon infusion.

Peaches and bourbon are just two of those flavors that go well together – the recent rise in peach flavored bourbon will tell you that. But even before those folksy artisanal moonshine producers got in on the act, the internet was full of peach and bourbon ice creams and desserts.

But why bother diluting all that whiskey goodness with dairy or pastry when you can keep things nice and simple? Peaches, bourbon and a sprig or two of sage for a hint of peppery spice.

Fresh peaches are a real summer treat, and when lightly caramelized and mixed with a sweet, slightly smokey bourbon, they make a refreshing cooling drink for those hot summer evenings slaving over a barbecue.

To make the infusion, melt a knob of butter in a large pan over a medium-high heat. While the butter melts, roughly cut three ripe peaches into quarters and add these, and1/4 cup of brown sugar, to the pan. Stir the mixture well to coat the peaches in sugar and butter and cook for 5-8 minutes, stirring frequently, until the peaches are lightly charred and starting to caramelize. If you can bear not to scoff them all immediately, add the peaches and all their juices, butter, and sugar to a large jar. Add a bottle of bourbon and two stems of sage and stir lightly. Leave this concoction to infuse for 12-24 hours (to your taste preference).

Intense and smoky, and a great combination of sweet and savory, we think this is just perfect for sipping on its own, but it can easily be stirred up into a julep-style drink (just add a few scoops of crushed ice) or be lengthened with soda, lemonade or a dash of water.

Of course, if you’re asked, feel free not to mention how you charred the peaches, lest your guests think ‘lightly charred’ is your only culinary setting.

About the Author

Alex Juras

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Alex is a native Londoner who spent ten years discovering whisky, craft spirits and cocktails in Edinburgh before returning home in 2013. He has since dedicated himself to dipsological study, particularly cocktail creation, events and bar reviews, through his website at