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Cocktails

Peach Julep

Peach Julep

[Photograph: Wes Rowe]

This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.

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Peach Julep

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About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:Muddler, mixing glass

Ingredients

  • 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

Procedures

  1. 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. 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. 3

    Fill serving glass with crushed ice, garnish with large bunch of mint.

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