Now this is my kind of iced tea: peach puree, makrut lime syrup and a symphony of spirits that harmonise with a smoky ginger ale. Topped with chargrilled peach cheeks, it’s a refreshing Christmas cocktail, come rain or shine.
30ml Ketel One vodka
30ml Bombay Sapphire gin
30ml tequila
30ml white rum
30ml cointreau
30ml lemon juice
30ml makrut lime leaf syrup (see below)
100ml peach puree
200ml Fever-Tree Smoky Ginger Ale
grilled peach cheeks, for garnish
makrut lime leaves, for garnish
Makrut lime leaf syrup (creates extra for later):
200ml water
200g (7 oz) palm cane sugar
3 makrut lime leaves
- To make the Makrut lime leaf syrup, add water, palm sugar and 3 makrut lime leaves to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Pour the liquid through a strainer to catch the makrut lime leaves. Cool then store in an airtight container, in the fridge, for up to 2 weeks.
- Add Ketel One vodka, Bombay Sapphire gin, tequila, white rum, cointreau, lemon juice, makrut syrup and peach puree into shaker tins. Fill with ice, close and vigorously shake for 10 seconds.
- Fill cocktail pitcher with ice. Strain cocktail shaker mix into pitcher then top with 200ml bottle of Fever-Tree Smoky Ginger Ale. Stir.
- Garnish pitcher with grilled peach and makrut lime leaves. Serve with tumbler glassware and enjoy!
