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Parris Broadus, The Iberian Pig | Decatur, Georgia
Parris Broadus’s refreshing spritz highlights the summertime produce of her hometown, Atlanta. The fresh basil and juicy peach play off the floral notes of the St-Germain while a measure of Grey Goose vodka provides the backbone. Broadus recommends infusing any fresh fruit you have on hand into the tea to customize the formula to your own tastes.
1 ½ ounces St-Germain
1 ounce Grey Goose vodka
2 ounces Peach Basil Black Tea
Top with Topo Chico
Garnish: large basil leaf, thin slices of peach and a lime wheel.
Build ingredients in glassware, stir gently, garnish and serve
Peach Basil Black Tea
2 cups water
10 large basil leaves
1 medium to large peach, diced into medium-sized chunks
1 tablespoon of loose black tea (or 2-3 black tea bags)
Bring water and peaches to boil and let boil for ten minutes, lower heat and let simmer for an additional five minutes before removing from heat. Add black tea and basil (torn into large pieces with stems) and let steep for 10 minutes. Strain through a fine strainer and keep in an airtight container up to two days.
Order ingredients for this cocktail for delivery via Drizly.