#ThirstyThursday preseeeeents: Peach Ginger and Bourbon Ice Tea!
Since I have been off the pain meds since this past weekend, I feel like it is ok to dive for a cocktail or two again. I mean, I certainly need a little mental “load off.” I admit that Monday and Tuesday were a low point for me, and to say that I was cranky and depressed would probably be an understatement to those who live with me. But I think that I am turning a corner as I actually got up and brushed my hair and put on workout clothes Wednesday (which believe it or not is a major upgrade over the sweats I have been in for the last 9 days). I drove (yay!!!) and went to the gym (I’m not saying it was pretty) and got outside and sat in the garden today. It is the little things right now….
And so I will celebrate my “turn for the better” with a drink. A really good, sunny drink. One that I think you should enjoy very soon. Maybe with friends this Labor Day Weekend?
I used to have this favorite Peach Ginger tea I would drink from Tully’s all the time in high school and then in college and for a few years after I was obsessed with diet Snapple peach iced tea. Anyways, when I thought I wanted to make a peach and bourbon drink, the flavors of ginger and black tea seemed natural and totally delicious to me. And indeed, in this far more artisanal and gourmet version of Snapple Peach Ice Tea, it is. Take advantage of the last couple weeks of peaches and whip up a batch soon!
Recipe: Peach Ginger and Bourbon Iced Tea
- 2 peaches
- 2 teaspoons lemon juice
- 3 slices fresh ginger
- 1 cup sugar
- 1 cup water
- 1 English Breakfast Tea Bag
- 1 cup bourbon
- 1 cup water
- Slice the peaches into thin wedges, discarding the pit. Reserve one peaches worth of slices for garnish.
- Put the other peach in a blender or food processor with the lemon juice and pulse to a smooth puree. Set aside.
- In a small pot, add the ginger slices, sugar and water. Bring to a simmer and add the tea bag. Let the mixture simmer for about 5 minutes, stirring occasionally. Set the pot aside and let cool, at least 5 minutes. Remove the tea bag and the ginger slices and set the tea/ginger syrup aside.
- In a pitcher filled with ice, add the peach puree, the syrup and the bourbon and the water.
- Let chill and then pour into 4 glasses. Garnish them generously with fresh peach slices and serve.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4