Peach-Basil Juleps

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Julep in a mason jar with bowl of fresh peaches in background.

This is a delicious twist on the iconic Mint Julep using peach and basil.

Ok,ok- with the absence of mint, it really shouldn’t be called a julep. But you’ll let it slide once you give it a taste.


Summer southern gardens should be overflowing this time of year with both mint and basil. (I wouldn’t know. I have 2 brown thumbs.)

The peach puree is a very welcome addition and helps sweeten the drink without adding gobs of sugar. I wasn’t sure I’d like the basil, but it’s magnificent. Not too surprising considering basil is in the same family as mint.

It commingles brilliantly with the bourbon and peaches, lending a sweetness that is more nuanced than that of mint, and a little pepperiness as well.

Peach Julep with basil in a mason jar surrounded by fresh peaches.

I could sit on the porch and sip these all day.

Peach Basil Julep in mason jar with fresh peaches and a bottle of bourbon.

Peach-Basil Juleps

  • 5-6 peaches
  • 6-8 basil leaves
  • ½ cup sugar
  • ½ cup water
  • ¼ cup bourbon
  • 2 tablespoons of basil simple syrup
  • ¾ cup peach puree
  • basil and peach slices for garnish
  1. Submerge peaches in a pot of boiling water just until skin begins to loosen, about 3 minutes. Remove to a bowl of ice water to stop cooking and then peel skin off. Cut peaches into slices. Measure 3 cups of peaches and place in a blender. Add 1 cup of water and blend until smooth. Strain through a sieve to remove solid pieces. (If you blend really well and don’t mind a small amount of pulp, you can skip this step.)
  2. To make simple syrup, bring ½ cup water, ½ cup sugar, and basil leaves to boil in a small saucepan. Stir to dissolve sugar and remove from heat. Let cool.
  3. For each drink, combine 1 cup crushed ice, 2 tablespoons basil simple syrup, ¼ cup bourbon, and ¾ cup peach puree and stir to combine.

Source: adapted from

Close-Up of Peach-Basil Julep.


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