Veranda Vernacular: A Sweet Tea Cocktail

Name: Veranda Vernacular: A Sweet Tea Cocktail
Yield: 10
Cuisine: American

Recipe: Alex Siegelin , Juniper and Ivy , San Diego

Photo: Bhadri Kubendran

September 21, 2022

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.

Ingredients

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

Preparation

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.