Spiked Minty Peach Lemonade Tea


For the Cocktail:
5 oz. Natalie’s Lemonade Tea
1.5 oz. Bourbon 
1 oz. Mint peach syrup

*For Mint Peach Simple Syrup:
8oz. Peach nectar 
1 cup Fresh mint (stems & leaves)


(Yields 1 Serving)

1. Pour lemonade tea, bourbon & mint peach syrup in a cocktail shaker. 
2. Shake to combine all the ingredients & strain over a glass filled with ice.  
3.  Garnish with a peach slice & fresh mint.

*Peach Mint Simple Syrup:
1. In a small saucepan, bring 8 oz. peach nectar to a slow simmer. Add the mint & remove from heat.
2. Let the mixture steep for 15 minutes, then remove the mint leaves & stems by straining the mixture over a fine-mesh sieve or colander. Allow the syrup to cool.
3. Use immediately, or store refrigerated in an airtight container for up to 1 week.