Happy 4th of July! Let Freedom Ring…

All right, y’all, there’s nothing that says summer in Texas more than sweet tea and peaches—throw in a little bourbon and you’ve got the perfect summer cocktail. I ran across this drink in Southern Living Magazine and thought it would be perfect for the 4^th!

I mixed up the first one and served in high ball glasses as the recipe suggested but it was a very hot day and that seemed to call for a tall glass with lots of ice. The tall drink won with us but you can try it for yourself.

The original recipe is for a big batch and would be great for a gathering since it serves 10. I made the tea and then mixed the bourbon in for individual drinks (2 oz. per drink). That way, if someone wants straight tea, it’s available.

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When I make this tea again, I’ll probably cut the sugar down to a cup or less and add a squeeze of lemon—it was a little sweeter than I like but still a nice refreshing drink for a hot summer day. Give it a try.

Bourbon-Peach Iced Tea

• 2 cups chopped fresh peaches (about 2 peaches)

• 1-1/2 cups sugar

• 8 black tea bags

• 1 cup (8 oz.) bourbon

Ice

Optional: Peach slices and/or mint leaves for garnish

Combine peaches, sugar and one cup of water in a medium saucepan. Bring to a boil, reduce heat to low and simmer for about 10 minutes, stirring often. Let the peaches cool slightly and pour into a food processor or blender. Puree until smooth. Strain through a mesh strainer into a gallon container. Note: If you are mixing the bourbon in the individual drinks, you can use a smaller container.

For the tea: bring 3 cups of water to a boil in a saucepan. Add tea bags and boil for another minute. Remove from heat, cover and let steep for 10 minutes.

Stir the tea, the bourbon and 6 cups of cold water into the peach mixture. If you prefer not to mix in the bourbon, just pour tea and 6 cups of cold water into the peach syrup.

Serve in highball glasses over ice and garnish with a mint sprig and peach slice if you like. Or, try the tall glass with lots of ice. Let me know which one you prefer.

I’m going to continue the experiment with tea in cocktails. I found a recipe for a Shandy—usually beer mixed with a lemon soda—made with tea instead. I’ll let you know how that turns out next time.

Until then, thanks for reading. Have a wonderful Fourth of July!