The idea is simple: we’re making peach simple syrup, steeping strong black tea, and whisking it all together with a big glug of whiskey. Spiked iced tea that’s dangerously smooth and sippable is your personal invitation to relax outside.
Half-minute recipe videos have totally taken over social media this summer and I love it. Getting ideas for basic recipes in front of everyone gets more and more people cooking!
The one thing I’m trying to get over is having to re-watch to get all the ingredients and steps. Am I just hopelessly uncool already? Time to step up my Instagram & Snapchat game, I guess… right after I figure out hashtags and filters. Help.
Four Roses bourbon is our choice for inexpensive-but-smooth mixed drinks. No need for top-shelf whiskey when we’re combining it with flavorful syrup; use what you have on hand.
(Not at all sponsored, just sharing what we like. Dear whiskey companies, totally open to partnerships, please and thank you.)
- 6 cups water
- 6 black tea bags
- 1 cup whiskey
- 1 lemon sliced
- 2 peaches sliced
- 1 cup sugar
- 1 cup water
- 1 lemon juiced
Combine peaches, sugar, water, and lemon juice in a medium pot.
Bring to a simmer and stir regularly for about 10 minutes, until sugar is completely dissolved and syrup is tinted rose from the peach skins.
Strain through a fine sieve to remove any peach pulp, then set syrup aside to cool.
Bring 6 cups water almost to a boil, then remove from heat and add black tea. Steep for 10 minutes and remove tea bags.
When simple syrup and tea have cooled, combine simple syrup, tea, and whiskey in a large pitcher.
Refrigerate until chilled, or pour over ice to cool quickly. Garnish with a lemon slice and drink up!
If you don't have a fine sieve for the simple syrup, line a regular colander with wet paper towels.
Keep those peach slices! They're cooked nicely and extra-sweet, perfect over ice cream or in smoothies.