Cocktail & Other Recipes By Spirit Bourbon Cocktails

Peach Beer Julep

By
Kate Dingwall
Kate Dingwall
Kate Dingwall
Kate Dingwall is a freelance writer whose work focuses on food, drinks and travel. She is based in Toronto.
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Published 03/16/21
Peach Beer Julep
Image:

Liquor.com / Tim Nusog

A syrup made from IPA-style beer is the sweetener in this take on a Julep from Lynette Marrero, the cofounder of Speed Rack and the beverage director of Llama Group. “I find IPAs and hoppy beers have an aroma and flavor of stone fruits like peaches,” she says. “So it makes sense as my sweetener in a Julep.” 

You’ll have enough of the IPA syrup for making plenty of drinks. In case you’d like to branch out beyond this one, look to dark spirits. “I tend to use this syrup in riffs on whiskey-based classic cocktails, particularly Irish whiskey and Japanese whisky but also bourbon,” says Marrero. She adds that the syrup also works well in highballs and sours. Specifically, she says, “IPA syrup pairs well with citrus, particularly grapefruit.” 

Note that this recipe calls for slices of peach or another stone fruit of choice. If you don’t have any, you can substitute a teaspoon of peach liqueur instead. 

Ingredients

  • 2 peach slices (or other stone fruit)

  • 2 ounces bourbon

  • 1/2 ounce IPA syrup*

  • Garnish: mint sprigs

Steps

  1. Add the peach slices into a Julep cup and muddle.

  2. Add the bourbon and IPA syrup and crushed ice, and swizzle with a bar spoon or swizzle stick.

  3. Add more crushed ice and repeat until the Julep cup is 3/4 full.

  4. Top with crushed ice to create a mounded effect.

  5. Garnish with mint sprigs.

*IPA syrup: Add 1/2 cup IPA-style beer and 1/2 cup demerara sugar into a saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and allow to cool. Will keep, refrigerated, for up to one week.