- 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.