Southern Peach Tea Cocktail
Sweet tea meets ripe peach and bourbon for a smooth, front‑porch sipper. Brew black tea, chill it, then shake with peach syrup, bourbon, and a squeeze of lemon for balance.
Equipment
- Cocktail shaker
- Fine-mesh strainer
- Measuring jigger
- Small saucepan (for peach syrup)
- Wooden spoon
- Pitcher or mixing glass (for batching)
- Serving glass
- Ice cube tray
Ingredients
- 4 oz brewed black tea strong; fully cooled
- 1 oz peach syrup homemade or store‑bought
- 1 oz bourbon or whiskey
- 0.5 oz lemon juice freshly squeezed
- peach slices for garnish
- fresh mint leaves for garnish
- ice cubes for shaking and serving
- sparkling water optional splash for a lighter drink
Instructions
- Brew strong black tea and let it cool completely (or chill).
- Fill a cocktail shaker with ice. Add cooled black tea, peach syrup, bourbon (or whiskey), and lemon juice.
- Shake for 10–15 seconds until well chilled, then fine‑strain into a glass filled with fresh ice.
- Garnish with peach slices and mint leaves. Add a splash of sparkling water if you like it lighter; stir gently.
- Pitcher for 4: Stir 2 cups cooled black tea, 1/2 cup peach syrup, 1/2 cup bourbon, and 2 tbsp lemon juice in a pitcher with ice; strain into glasses and garnish.
Notes
Use robust black tea so the flavor shines through the syrup and bourbon. If the drink is too sweet, add a little more lemon juice or a splash of soda. Chill the tea thoroughly to avoid excess dilution when shaking.