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.
- 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
- Combine ingredients in cocktail shaker filled with ice.
- Shake until chilled and strain into a cocktail glass.
- Garnish with an orchid.
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.