2 ratings

Peach Tea Punch


Want a better version of your Long Island Iced Tea? Look no further: Boston seafood restaurant Legal Seafoods mixes up a Peach Tea Punch. It's a grownup, more sophisticated cocktail with the flavor of tea and a mix of rums, cognac, and peach liqueur. (Warning: The recipe is for an entire punch, not just one cocktail, so you know, don't drink the whole thing. It's no longer cool to black out after a Long Island Iced Tea.) 


For the drink

  • 5 Ounces Pierre Ferrand Ambre Cognac
  • 2 1/2 Ounces Meyer's dark rum
  • 2 1/2 Ounces El Dorado 5-year Legal Sea Foods Rum
  • 2 1/2 Ounces Marie Brizard Peach liqueur
  • 7 1/2 Ounces black tea syrup
  • 5 Ounces lemon juice
  • 3 3/4 Ounces simple syrup
  • 5 Ounces lemonade
  • Soda water, to top

For the black tea syrup

  • 2 English Breakfast tea bags
  • 1 Cup water


For the drink

In a quart-sized container, batch together the measured pours for the cognac, rums, peach liqueur, black tea syrup, lemon, simple syrup, and lemonade.  Stir or shake to combine.

For an individual serving, fill a large wine glass completely with ice and 1 lemon wheel. Fill the glass 3/4 of the way full with the Peach Tea Punch batch and top with soda water. Roll the drink to incorporate the float of soda. Enjoy!

For the black tea syrup

To make the black tea syrup, steep 2 English Breakfast black tea bags in 1 cup of water to make a strong tea. Remove tea bags and add 1 cup of sugar.  Stir to dissolve sugar completely and let cool before use.