Beijing Peach

Julie Reiner, Flatiron Lounge | New York City

One of Julie Reiner’s early modern classic cocktail recipes from New York’s Flatiron Lounge that calls for a base of tea-infused vodka kicked up with lime juice and white peach purée.


Serving: 1

  • 2 ounces jasmine tea-infused vodka (see Editor's Note)
  • 1/2 ounce lime juice
  • 3/4 ounce simple syrup
  • 1 ounce white peach purée

Garnish: orchid

  1. Combine ingredients in cocktail shaker filled with ice.
  2. Shake until chilled and strain into a cocktail glass.
  3. Garnish with an orchid.
Editor's Note

Jasmine Tea Infused:
Place a jasmine tea bag in hot water for 10 seconds. Remove, then steep in 1/2 cup of vodka for five minutes. Be sure to squeeze out any vodka the bag absorbed. Makes enough infused vodka for four cocktails.

Tagged: Julie Reiner, vodka