Peach Tea Punch

Name: Peach Tea Punch
Ingredients: 5 ounce pierre ferrand ambre cognac; 2 1/2 ounce meyer's dark rum; 2 1/2 ounce el dorado 5-year legal sea foods rum; 2 1/2 ounce marie brizard peach liqueur; 7 1/2 ounce black tea syrup; 5 ounce lemon juice; 3 3/4 ounce simple syrup; 5 ounce lemonade; soda water, to top; 2 english breakfast tea bags; 1 cup water

Marcy Franklin|Sept. 9, 2013 2:24 pm EST

Peach Tea Punch

4.5 (2 ratings)

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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.)

Servings

5

Ingredients

5 ounce pierre ferrand ambre cognac
2 1/2 ounce meyer's dark rum
2 1/2 ounce el dorado 5-year legal sea foods rum
2 1/2 ounce marie brizard peach liqueur
7 1/2 ounce black tea syrup
5 ounce lemon juice
3 3/4 ounce simple syrup
5 ounce lemonade
soda water, to top
2 english breakfast tea bags
1 cup water

Directions

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!
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.