Recipe Adapted from Kevin Diedrich
Jasper s Corner Tap Kitchen
San Francisco, California
Makes 2 cups
2 peaches, halved
2 cups cups bourbon
Prepare grill for medium-high heat. Grill peaches until lightly charred, about 4 minutes per side. Combine peaches and bourbon in a 1-quart jar. Cover and let sit at room temperature 3 days. Line a colander with cheese cloth and strain into a medium bowl . Do not press on solids or syrup will be cloudy. Discard peaches. Transfer syrup to a large jar, cover, and chill until ready for use.
Grill Master Note:
Grilled Peach–Infused Bourbon can be made 1 month ahead of time. Keep chilled in a refrigerator.