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Southern Peach Bourbon Tea

Enjoy the refreshing and sweet flavors of Southern Peach Bourbon Tea. This cocktail blends the robust taste of bourbon with the juicy sweetness of peach syrup and the smoothness of iced tea. It’s an ideal drink for a hot day or a relaxing evening on the porch.

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Southern Peach Tea

Southern Peach Bourbon Tea

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Bourbon, bourbon cocktail, Iced Tea, peach
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz bourbon
  • 1.5 oz peach syrup
  • Iced tea to top
  • 3 Peach slices for garnish

Instructions

  • In a cocktail shaker, combine bourbon and peach syrup. Shake to mix well.
  • Prepare your highball glass by adding ice.
  • Strain the shaken mixture into the prepared glass.
  • Top off with iced tea.
  • Garnish with a peach slices.
  • Enjoy your refreshing drink!

Notes

Pro Tips

  • Use homemade peach syrup for the best flavor. To make peach syrup, simmer equal parts of water, sugar, and fresh peach slices until the sugar dissolves and the peaches soften. Strain and cool before use.
  • For an extra refreshing touch, use chilled iced tea.
  • Experiment with different types of bourbon to find your preferred flavor profile.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This cocktail combines the boldness of whiskey, the sweetness of peach syrup, and the crispness of iced tea. The peach slices add a fresh, fruity note, while the peach fan garnish gives an elegant finish. Each sip offers a perfect balance of sweet, strong, and smooth, making it an ideal choice for any occasion.

See also  Peach Bourbon Thyme Smash
Southern Peach Bourbon Tea
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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