2 cups peach nectar
2 cups apricot nectar
1 (12-ounce) bag frozen peach slices
3 cups water
1 cup bourbon
1/2 cup lemon juice
1 cup brown sugar
1 teaspoon allspice
2 to 3 cinnamon sticks, plus more for serving
Stir all ingredients together in a 4-quart slow cooker. Cover and cook on LOW setting for 2 to 3 hours. Remove cinnamon sticks and switch to WARM setting for serving.
Serving Ideas: Serve in Irish coffee mugs with a cinnamon stick swizzle.
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