Peach Julep Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Wes Rowe

This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.

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Recipe Details

Peach Julep Recipe

Active 5 mins
Total 5 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • For Rooibos Tea Syrup:
  • 2 rooibos tea bags
  • 1/2 cup boiling water
  • 1/2 cup sugar
  • For the Cocktail:
  • 1/4 of an overripe peach, cut into slices
  • 3/4 ounce rooibos tea syrup
  • 3/4 ounce fresh juice from 1 lemon
  • 1 ounce cognac, such as Pierre Ferrand
  • 1 ounce Lillet Blanc
  • Crushed ice
  • Garnish: large bunch of mint

Directions

  1. For Rooibos Tea Syrup: Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags. Stir in sugar to dissolve. Let cool before using. Syrup can be stored in refrigerator for up to 1 week.

  2. In a mixing glass, muddle peach slices, rooibos syrup, and lemon juice into a rough pulp. Add cognac and Lillet blanc, stir to mix. Pour unstrained into serving glass.

  3. Fill serving glass with crushed ice, garnish with large bunch of mint.

Special equipment

Muddler, mixing glass

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