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With summer in full swing, many of our customers are looking for tasty iced teas, and one of the most popular choices is Peach Apricot black tea. It makes an excellent refreshing iced tea. I’m a huge iced tea fan, and I usually drink a few glasses almost every day, even in the winter.
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I was at a friend's house recently for a barbecue, where they were serving peach whisky iced tea. It sounded awesome, but unfortunately, all I could taste was sugar. The upside is that it got my creative wheels turning. I set out to make a similar beverage that wouldn’t send my insulin levels skyrocketing (even if it does give my liver a bit of a workout.) Here is what I came up with...
Tea-Infused Summer Peach Cocktail Recipe
Serves 8 - 10
You will need:
- 8 heaping teaspoons of Peach Apricot tea
- 8 cups boiling water
- 1½ cups of your favorite whiskey
- slices of fresh peaches for garnish
- optional: other tasty and fun garnishes like mint leaves, lemon slices, orange wedges, strips of orange peel
- optional: coconut sugar or maple syrup to sweeten
The Peach Apricot black tea is perfect for this because it has a sweet flavor without any added sugar. Of course, you can add sugar if you like, but for me, the addition of the fresh fruit slices made it sweet enough without becoming sugary, something I definitely want to avoid. Prepare it several hours before your get-together, or even the night before.
In a large heat-tempered glass pitcher, steep the 8 heaping teaspoons of Peach Apricot tea in 8 cups of boiling water. Let it steep for about two minutes and strain out the tea leaves. If you steep it too long, the tea will become bitter, and there goes your cocktail; you will have to start all over again. For best results, set a timer. After you strain out the tea leaves, cool the tea in the refrigerator until it's lukewarm.
Once the tea has cooled a little, add in the 1½ cups of whiskey, and stir. Place in the refrigerator to chill, several hours or overnight.
To serve, pour over ice in mason jars, with several slices of fresh peaches. Garnish with a fresh mint sprig or a twist of orange, and if you're adding more fruit like lemon or orange, give them a little squeeze over the drink before tossing into the glass.
If you're intrigued with making tea-infused cocktails and want to learn more, check out these books:
- Tea Cocktails, by Abigail R. Gehring
- Blackthorn's Botanical Brews, by Amy Blackthorn
- The Drunken Botanist, by Amy Stewart