Tea Cocktail: The Garden Rose
September 29, 2018

We’ve been Fall Tea Central the last few weeks, but being based in Florida, we still feel the last vestiges of summer well into October. While that may not be ideal for autumn-loving Floridians, it does mean we can continue to experiment with summer-y Tequila cocktail recipes without feeling too out of season.

Which brings us to today’s tea-infused concoction: our Peachy Keen Paloma. We substitute our peach & hibiscus mate blend in place of the drink’s traditional grapefruit, and the result is a bright, sweet drink that is the perfect goodbye to pool days and the singular beauty that is having daylight until 9pm.

2oz tequila
1.5oz Peachy Keen agave simple syrup*
0.5oz Cointreau
3oz club soda
1 Lime
Salt (optional)

Combine ice, simple syrup, tequila, Cointreau, and a squeeze of lime juice in a cocktail shaker. Shake and strain into a highball glass filled with ice (salt rim optional). Top with club soda and stir gently. Garnish with a lime wedge

*Peachy Keen Simple Syrup:
2 tbsp Peachy Keen Mate
1.5 tbsp light agave

Bring 8oz water to boiling and remove from heat. Add the Peachy Keen Mate and steep for 5 minutes. Strain into a measuring cup filled with agave and stir until mixed.

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Tea Cocktail: Peachy Keen Paloma
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