This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.
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About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||Muddler, mixing glass|
- For Rooibos Tea Syrup:
- 2 rooibos tea bags
- 1/2 cup boiling water
- 1/2 cup sugar
- For the Cocktail:
- 1/4 of an overripe peach, cut into slices
- 3/4 ounce rooibos tea syrup
- 3/4 ounce fresh juice from 1 lemon
- 1 ounce cognac, such as Pierre Ferrand
- 1 ounce Lillet Blanc
- Crushed ice
- Garnish: large bunch of mint
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.
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.
Fill serving glass with crushed ice, garnish with large bunch of mint.