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Peach Fever

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Fresh muddled peach and a splash of Benedictine help sweeten this T&T.

This peach cocktail explodes with flavor with the addition of tequila, tonic, and Bénédictine.


  • 1/3 fresh yellow peach
  • 2 oz. tequila
  • 3/4 oz. Bénédictine
  • 3/4 oz. tonic syrup
  • Seltzer
  • 1 oz. fresh lime juice
  • __________________________
  • Tonic Syrup
  • 60 grams grapefruit peel
  • 30 grams lime peel
  • 45 grams lemon peel
  • 140 grams lemongrass
  • 25 grams citric acid
  • 1 liter water
  • 850 grams granulated sugar
  • Tools:muddler, shaker, strainer
  • Glass:Tom Collins
  • Garnish:fresh sage leaf


Muddle the peach in a shaker. Add the remaining ingredients, except the seltzer, and shake with ice. Strain into an ice-filled glass, top with seltzer and garnish.

Tonic SyrupCombine all of the ingredients in a large saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes. Remove from heat and let cool to room temperature. Once cooled, strain into a clean bottle and add 1 1/2 oz. cinchona bark tincture (2 oz. cinchona infused in 1 750-ml bottle of vodka for 1 week.)

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