Rosy Peach Tea Cocktail
Yield:
1 cocktail
Sweet peach, ripe strawberry, smooth bourbon, and rose water create a cocktail full of Southern charm. A splash of lemon keeps every sip bright and balanced.
Ingredients
- 2 ounces Luzianne Iced Tea, brewed and chilled
- 2 ounces bourbon
- 2 Peachy Sugar Cubes, recipe follows
- 1/2 ounce Strawberry Rose Syrup, recipe follows
- 1 tablespoon fresh lemon juice
- Ice cubes
- Fresh peaches, sliced, for garnish
Peachy Sugar Cubes
- 1/2 cup superfine sugar
- 1 teaspoon peach liqueur or peach nectar
Strawberry Rose Syrup
- 1 cup sugar
- 3/4 cup water
- 1 cup sliced strawberries, fresh or frozen
- 2 teaspoons rose water
Directions
- Pour the bourbon into a cocktail shaker. Add 2 Peachy Sugar Cubes and, using a muddler, crush the cubes. Add the chilled tea, Strawberry Rose Syrup, lemon juice and ice cubes. Shake vigorously until well chilled.
- Strain the liquid into a Collins glass filled with ice and garnish with fresh peach slices.
Peachy Sugar Cubes
- Combine sugar and peach liqueur in a bowl and mix well. Using a spoon, pack the mixture into sugar-cube molds. Let stand at room temperature or in a cool, dry place for at least 8 hours.
- Remove from molds and tore in a resealable container for up to 3 months.(Yield varies with mold sizes.)
Strawberry Rose Syrup
- Combine the sugar, water, strawberries, and rose water in a small sauce pan over medium-high heat and bring to a boil. Reduce heat to a simmer; cook and stir until sugar has dissolved. Remove from heat, cover and let stand for at least 1 hour.
- Strain through a fine mesh sieve, pressing on the solids to extract all of the liquid. Transfer the liquid to a resealable container and store in the refrigerator for up to 3 weeks. (Makes 1 cup)
