Peach Tea Punch
Peach Tea Punch
Want a better version of your Long Island Iced Tea? Look no further: Boston seafood restaurant Legal Seafoods mixes up a Peach Tea Punch. It's a grownup, more sophisticated cocktail with the flavor of tea and a mix of rums, cognac, and peach liqueur. (Warning: The recipe is for an entire punch, not just one cocktail, so you know, don't drink the whole thing. It's no longer cool to black out after a Long Island Iced Tea.)
Servings
5
Ingredients
- 5 ounce pierre ferrand ambre cognac
- 2 1/2 ounce meyer's dark rum
- 2 1/2 ounce el dorado 5-year legal sea foods rum
- 2 1/2 ounce marie brizard peach liqueur
- 7 1/2 ounce black tea syrup
- 5 ounce lemon juice
- 3 3/4 ounce simple syrup
- 5 ounce lemonade
- soda water, to top
- 2 english breakfast tea bags
- 1 cup water
Directions
- In a quart-sized container, batch together the measured pours for the cognac, rums, peach liqueur, black tea syrup, lemon, simple syrup, and lemonade. Stir or shake to combine.
- For an individual serving, fill a large wine glass completely with ice and 1 lemon wheel. Fill the glass 3/4 of the way full with the Peach Tea Punch batch and top with soda water. Roll the drink to incorporate the float of soda. Enjoy!
- To make the black tea syrup, steep 2 English Breakfast black tea bags in 1 cup of water to make a strong tea. Remove tea bags and add 1 cup of sugar. Stir to dissolve sugar completely and let cool before use.