Peach Julep Recipe

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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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Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

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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

Directions

  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.

Special equipment

Muddler, mixing glass