Peach Julep
- 2 rooibos tea bags
- 1/2 cup boiling water
- 1/2 cup sugar
- 1/4 of an overripe peach, cut into slices
- 3/4 ounce rooibos tea syrup
- 3/4 ounce fresh juice from 1 lemon
- 1 ounce cognac, such as Pierre Ferrand
- 1 ounce Lillet Blanc
- Crushed ice
- Produce
- 1 lemon, fresh juice from (3/4 ounce)
- Peach, overripe slices (1/4)
- Rooibos tea bags (2)
- Condiments
- Lillet blanc (1 ounce)
- Cooking & Baking
- Rooibos tea syrup (3/4 ounce)
- Sugar (1/2 cup)
- Drinks
- Ice (1)
- Water (1/2 cup)
- Beer, Wine & Liquor
- Cognac (1 ounce)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 21, 2012 (6 months ago).
24 people saved this recipe.
