Peach bourbon

Time 10 minutes
Yields Makes 14 ounces
Peach bourbon
(Anne Cusack / Los Angeles Times)

Place the peaches in a Mason jar and add the bourbon. Seal and shake to combine.


Set aside in a cool, dark place for 4 weeks to allow the bourbon time to infuse.


Strain the infused bourbon through cheesecloth, squeezing out excess liquid from the peaches. The infusion will keep for up to 1 year stored in a cool, dark place.

Adapted from a recipe in “Infuse: Oil, Spirit, Water” by Eric Prum and Josh Williams.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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