Earl Grey tea and peach syrup give this traditional cocktail a contemporary twist.

Adapted from bbc.co.uk


  • 1 Earl Grey teabag
  • 50ml/2fl ozbourbon whiskey
  • 2 dashes peach bitters
  • 2 tsp peach syrup, or crème de pêche liqueur
  • 25ml/1fl ozsweet vermouth
  • Twist lemon peel, to garnish


  1. Place the teabag right into a cocktail shaker, pour within the bourbon, stir for 20 seconds then take away the teabag.
  2. Add the peach bitters, peach syrup (or crème de pêche liqueur), candy vermouth and a handful of ice and stir properly.
  3. Strain the cocktail into a pitcher crammed with ice and garnish with the twist of lemon peel.

Recipe by Wayne Collins

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