Veranda Vernacular: A Sweet Tea Cocktail - Imbibe Magazine Subscribe + Save

Veranda Vernacular: A Sweet Tea Cocktail

peach mint Arnold Palmer

A bourbon-spiked sweet tea.

Alex Siegelin, bar lead of Juniper and Ivy in San Diego, simply wanted to create a refreshing cocktail evocative of his grandmother’s homemade peach sweet tea during hot Memphis summers. And his peach-mint bourbon cocktail became the best-selling drink off the restaurant’s summer menu. Light and drinkable, it delivers soft, cooling peach and mint flavors.


  • 1 1/2 oz. bourbon
  • 1/2 oz. mint syrup
  • 1/2 oz. fresh lemon juice
  • 1/4 oz. crème de peche (Juniper and Ivy uses Giffard)
  • Top with iced tea
  • Tools:shaker
  • Glass:Collins
  • Garnish:mint sprig


Add all of the ingredients except the iced tea to an ice-filled shaker. Shake, then strain into an ice-filled glass. Slowly pour the iced tea over the top to keep the separation. Garnish.

Mint SyrupCombine 1 cup of sugar, 1 cup of water, and 1 cup of loose mint leaves in a saucepan. Put on low heat until sugar dissolves. Take off the heat and let rest. Strain out the mint. Refrigerate for up to 3 weeks.

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