Prep 5 mins
Cook 1 hr
This is a Bobby Flay recipe I saw today and will be trying on the 4th. Let me know if you try it!
- 1 quart cold water
- 6 black tea bags
- 2 tablespoons sugar
- 2 cups peach nectar
- 10 -12 ounces whiskey (6-8 shots)
- 2 fresh peaches
- mint sprig, for garnish
- Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher, add peach nectar, and stir to combine. Chill in the refrigerator for at least 1 hour.
- Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey. Stir in 1 shot of whiskey to each glass and garnish with a peach slice and fresh mint sprig.