... cooked up by Randy Gibson for the Touch Recipe Book
Peach Tea Julep
2 oz. (60 ml) Tea Infused Bourbon
3/4 oz. (25 ml) Simple Syrup
10 mint leaves
3 dashes Fee's Peach bitters (or two slices of fresh peach)
To make the Tea-infused Bourbon add one strong black tea bag to every 8 oz (240 ml) of Bourbon (I prefer Buffalo Trace or Makers Mark for this). Allow to infuse for 4 hours, remove the tea bags and use. This will keep indefinitely.
To make the simple syrup mix 2:1 parts sugar to water and bring to a light boil. Turn off the heat and allow to cool - kept in the refrigerator this will keep for about a month.
To assemble the julep:
Muddle the mint leaves with the simple syrup and the bitters in a heavy glass. (if using fresh peach, muddle that here as well)
Top with half the Tea-Infused bourbon, stir well and add crushed ice to nearly fill the glass. Add the rest of the bourbon and give a stir. Top the glass off with more crushed ice.
Garnish with a lemon slice and a sprig of mint.
Enjoy on a warm porch with a good breeze and the sun shining.