2 Family-size tea bags (or 8 regular black tea bags)
1 Cup Light brown sugar, packed
Fresh mint for garnish
To make the bourbon-infused peaches, you’ll need to first peel your peaches. Submerge whole peaches in boiling water for 1 minute. Transfer to an ice bath to stop the cooking process. The skin will slip right off! Chop into large chunks and place in 4-cup mason jar (or a similar-sized container that will close tightly).
Pour the bourbon over the peaches (enough to reach the 4 cup line, or as much as you can fit in the jar). Secure the lid tightly and store in a dark, cool place for up to 1 week.
To make the iced tea, boil 16 cups water. Remove from the heat and add tea bags. After 4 minutes, remove the bags. Add brown sugar and stir until dissolved. Allow to cool, and pour into a large pitcher to chill.
Pour bourbon into glasses and top with iced tea (I like a ⅓ bourbon ratio to ⅔ iced tea, but measure each glass to your own taste). Garnish with a sprig of fresh mint. (Mine happened to be from the front porch)
If you want to keep the bourbon longer than a week, strain the peaches out so they don’t spoil. Store in the freezer.