Peach Julep
This cocktail Peach Julep from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.
Ingredients
For Rooibos Tea Syrup
For the Cocktail:
Instructions
  1. For Rooibos Tea Syrup: Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags. Stir in sugar to dissolve. Let cool before using. Syrup can be stored in refrigerator for up to 1 week.
  2. In a mixing glass, muddle peach slices, rooibos syrup, and lemon juice into a rough pulp. Add cognac and Lillet blanc, stir to mix. Pour unstrained into serving glass.
  3. Fill serving glass with crushed ice, garnish with large bunch of mint.
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