If I ever had to guess what my ancestors drank on their front porches after farming their fields, this is what it would be: spiked peach tea.
My great grandfather was known for his love of whiskey (lol). I never got a chance to meet him, but hear he was a hoot. If he were here, I’d sit him in my porch rocking chair, & this is what I’d make him.
I prepared tea like I normally do, using Lipton tea bags. I didn’t add as much sugar because the peach nectar is so sweet; you won’t need that much. 1 quart of tea & 2 cups of peach nectar make the pitcher of “peach tea”; pour it in a mason jar & add a shot (or more ) of your favorite whiskey (I used Jack Daniels, of course). I also added fresh sliced peaches and mint for garnish.
The sweetness of the peach nectar, smoothness of the tea & “spike” of the whiskey was a hit with me. I’m sure it will be with my friends tonight too. I suddenly have a lot of visitors on “Thirsty Thursday”…lol! Drink up responsibly, & enjoy!
- 6 tea bags
- 1 quart of water
- 2 cups peach nectar
- 2 tablespoons sugar
- Your favorite whiskey
- Optional: fresh sliced peaches & mint sprigs for garnish
- Pour 1 cup of water in a small saucepan. Add tea bags & bring to a boil.
- Just as water comes to a boil, remove from heat & cover to steep. Allow to steep for 5 minutes.
- Pour tea into pitcher with sugar. Add remaining water & stir well to combine & melt sugar. Allow tea to cool in refrigerator for 1 hour.
- Add peach nectar to tea & stir well to combine.
- Pour peach tea over ice, leaving enough room for 1 shot of whiskey. Stir to combine.
- Optional: Add fresh sliced peaches to tea & garnish with mint sprig.
Slightly adapted from Bobby Flay