How to make ...
Non Alcoholic Georgia Peach Julep
The Georgia Peach Julep is a close approximation of what Juleps may have looked like in the late 19th century when fruit-based brandies were particularly popular. Though now most Juleps are made with bourbon, traditionally they would have more commonly used brandy, made both from grapes and peaches as well as other fruits.
For our alcohol free Georgia Peach Julep we’ve replaced the spirit with Lyre’s American Malt. Whilst this is designed as a bourbon alternative, the rich malty flavour and subtle demerara sweetness do a good job of standing in for cognac and pair well with the peach flavours to make for a balanced summer sipper.
Ingredients
50ml Lyre’s American Malt
20ml Peach Syrup
Handful of Mint Leaves
Times:
Prep: 30 sec
Make: 2
Total: 2.5
Calories:
180
Allergens:
Servings:
1
Method
Take a quarter of a lemon, squeeze the juice into the bottom of a julep tin, then add the rest of the fruit and muddle to extract the remaining juice and oils, leave in
Pick a handful of fresh mint leaves and lightly slap them between your palms and rub together to extract the flavour, add to tin with lemon
Using your jigger to measure, add the Lyre’s American Malt and peach syrup to your julep tin
Fill julep tin almost to the top with crushed ice
Use your bar spoon to churn the mixture, lifting the ingredients from the bottom and stirring them with the ice
Once diluted, top with a large pile of crushed ice to crown your cocktail
Garnish with a sprig of fresh mint
Serve and enjoy
Equipment
Jigger/Measure
Bar Spoon
Muddler
Crushed Ice
