Here's to the last peaches of summer and a the loveliest way to enjoy a cool cocktail during the dogs days of summer heat. The flavor and arome of one of our favorite stone fruits melded with the spice and orange of the tea, punch of the mint and smokiness of good bourbon are a winning combination. Here's to languid summer weekends, hammocks and cocktails shared with friends!

Yield 1 Cocktail

INGREDIENTS

For the Orange Pekoe Simple Syrup
2 orange pekoe tea bags (we love Bigelow's Constant Comment)
1/2 cup boiling water
1/2 cup sugar

For the Cocktail
1/4 of an overripe peach, cut into slices
3/4 ounce Orange Pekoe simple syrup
3/4 ounce fresh lemon juice
2 springs of mint
2 ounces Bourbon
Crushed Ice

METHOD

For the Tea Simple Syrup
Pour boiling water over tea bags.
Steep for 5 minutes. Remove tea bags.
Stir in sugar to dissolve.
Allow to cool before use.
Can be refrigerated for up to one week.

For the Cocktail
In a bar glass, muddle peach slices, syrup, lemon juice and a couple of mint leaves into a rough pulp.
Add bourbon and stir to mix.
Pour unstrained into old-fashioned glass.
Fill with crushed ice and garnish with sprig of mint.

Cheers to the last peaches of summer!

Recipe by Kitchen Ten17

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