Garnish:
Lemon slice &/or peach wedge
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 1/2 fl oz | Bacardi 8 year old rum |
| 1/2 fl oz | Cognac VSOP |
| 1/2 fl oz | Peachtree peach schnapps |
| 1 fl oz | Brewed cold black breakfast tea |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
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Review:
Black tea tannins and sour citrus juice balance rich fruit peach in this long rum and cognac-laced cocktail.
History:
Recipe in June 2020 by yours truly but inspired by numerous other "Peach Tea" recipes on the Interweb.
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