There's something about mint juleps that I associate with the deep heat of midsummer. I have to say this association is an entirely literary one: I've never sat in the wilting sun drinking a mint julep in my life; the most I can muster is a few in cold college rooms in my cocktail-drinking student years (which certainly dates me). But there is, I always remember, I hope not erroneously, from The Great Gatsby, that pivotal scene, when they're all sitting around in the airless heat, deranged, before everything happens, drinking mint juleps. Anyway, there is something intensely summery — leafy, fresh, spicily aromatic — about these peaches, poached in sugar-syrup and bourbon and sprinkled with mint. Scotch whisky doesn't seem to have the mellow, rounded spiciness of bourbon,so if you don't have any Bourbon, I'd use rum instead – though you could just poach the peaches in the sugar syrup, without alcohol but maybe with a glug of maple syrup for depth and smokiness... For US cup measures, use the toggle at the top of the ingredients list.
