Description
Not a fan of bourbon? Here’s the julep for you!
Ingredients
Scale
For rooibos tea syrup:
- 1 ½ cups water
- 1 cup honey
- 6 rooibos tea bags
- 1/2 cup boiling water
- 1/2 cup honey
For the cocktail:
- 1/2 of an overripe peach, cut into slices
- 1 1/2 oz rooibos tea syrup
- 1 ½ oz fresh juice from 1 lemon
- 2 oz cognac, such as Pierre Ferrand
- 2 oz Lillet Blanc
- Crushed ice
- Large bunch of mint for garnish
Instructions
For the rooibos tea syrup:
- Bring the water and honey to a boil to combine.
- Remove from heat, add the tea bags, and steep for 5 minutes.
- Let cool before straining and using.
- Store the syrup in the refrigerator.
For the cocktail:
- 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 the serving glass with crushed ice, garnish with a large bunch of mint.
