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If you’re searching for a big batch summer cocktail, look no further than this bourbon spiked peach iced tea! Made with peach nectar, black tea, and fresh peach slices, this recipe is perfect for barbecues, parties, and picnics. Bust out a large pitcher and make a batch today!
Bourbon Peach Iced Tea
TGIF, my friends! It’s officially July and you know what that means right?!
CHRISTMAS IN JULY STARTS NOW! And we’re kicking off this annual tradition on a boozy note. Because today I’m sharing my famous recipe for bourbon peach sweet tea. Aka the ultimate party starter!
This cocktail is utterly refreshing and has just the right amount of peach flavor… and a kick of bourbon makes it festive and perfect for celebratory events. But if you’re not a drinker, feel free to omit!
Peach Tea Essentials:
- Granulated Sugar: You’ll use this ingredient, along with a few more below, to create the most delicious iced tea simple syrup! It’s spiced and so delicious!
- Brown Sugar: Unlike most simple syrups that only call granulated sugar, we’ll use a combination of granulated and brown! Brown sugar adds richness and depth of flavor. And pairs beautifully the peach flavor.
- Star Anise: If you’ve never used this beautiful spice before, you’re in for a treat! Because this recipe uses them to create stunning star anise ice cubes, and also to flavor the simply syrup.
- Cinnamon Sticks: A few sticks add a familiar flavor to the simple syrup, without overwhelming it!
- Fresh ginger: Makes the simple syrup extra refreshing and just a little bit spicy! A nice balance with all of the sweetness.
- Water: You’ll need water to make the simple syrup. Which you’ll cook over medium-high heat until the sugars have dissolved. Then you’ll reduce the heat completely and add the tea bags. You’ll also need water to make the ice cubes.
- Black Tea Bags: I suggest using a brand you know and love!
- Bourbon: Our favorite brand is Bulliet bourbon, but use whatever you have on hand. Whiskey will also work! Or if you’re looking to make a less boozy option, try non-alcoholic bourbon.
- Peach Nectar: This is widely available and is usually found in the juice aisle!
- Lemon Juice: Adds just the right amount of zippy flavor! Fresh is best.
- Orange Juice: Compliments the peach flavor and slightly sweetens the tea. Again, fresh is best!
- Fine Mesh Strainer: You’ll need a sieve or mesh strainer to separate the spices from the syrup.
- Large Tea Pitcher: This makes a big batch, so use your largest pitcher or use two smaller ones.
- Ice Cube Tray: I love using large silicone ice cubes trays for this recipe! Not only do they melt more slowly, but they look stunning in the glass.
Let’s Talk Garnish!
If you know me, you know I love to garnish my heart out. And for this recipe, our main garnish is the stunning star anise ice cubes. But in addition, I love to add fresh lemon slices, orange slices, peach slices, and mint sprigs! Obviously all of these are options – including the star anise ice cubes – but definitely take this recipe from plain Jane to stunning Sally lol!
More Peach Recipes:
- Best Bourbon Pecan Peach Crisp
- Fresh Peach Margaritas
- Raspberry Peach Iced Tea Lemonade
- Peaches and Cream Muffins
- Cinnamon Sugar Peach Pie
Bourbon Spiked Peach Iced Tea
Ingredients
For the Star Anise Ice Cubes (Optional):
- 12 star anise pods
- 2 cups (454 ml) water or enough to fill the tray
For the Iced Tea:
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (71 g) light brown sugar packed
- 4 star anise pods
- 2 cinnamon sticks
- 2 1-inch pieces fresh ginger peeled and sliced
- 4 and 1/4 cups (964 ml) water divided
- 8 black tea bags
- 1 and 1/2 cups (340 ml) peach nectar
- 1 and 1/4 cups (284 ml) bourbon
- 1/4 cup (57 ml) lemon juice freshly squeezed
- 1/4 cup (57 ml) orange juice freshly squeezed
Garnish (Optional):
- lemon slices
- orange slices
- peach slices
- mint sprigs
- ice if not using star anise ice cubes
Instructions
For the Star Anise Ice Cubes (Optional):
- Using a 12-mold (preferably extra large) ice cube tray, fill each ice cube well with one star anise pod.
- Cover the pods with water, filling the tray all the way up. Cover and place on a flat surface in the freezer.
For the Iced Tea:
- In a medium-saucepan, combine both sugars and 2 and ½ cups (567 ml) of the water. Place over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved, about 4 to 5 minutes. Stir in the star anise, cinnamon sticks, and fresh ginger and cook for 1 more minute, Remove the pan from the heat.
- Add in the black tea bags and steep, uncovered, for 12 minutes.
- Pour this mixture through a fine-mesh sieve and into a large pitcher. Discard spices and tea bags.
- Pour in the bourbon, peach nectar, lemon juice, orange juice, and remaining water (397) and stir well to combine. Place the pitcher in the refrigerator and chill for at least 2 hours, and up to 24 hours. Stir well again before serving.
To Garnish and Serve:
- To serve, pour the tea into ice filled glasses, and garnish with lemon slices, orange slices, peach slices, and mint, if desired.
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