It’s a gorgeously sunny day today and it’s juuuust almost about to be the weekend, so we couldn’t resist passing along this lovely recipe. It’s based on a Tennessee fruit tea (but you know there’s got to be a little kick to it), and it comes to us from the charming folks at Bearings with an assist from Pour Taste.
The Viceroyalty Cobbler:
-2 oz. pisco (Peruvian grape brandy)
-2 oz. white tea syrup (see directions below– if possible, use loose lavender white tea from Teavana)
-½ of a ripe peach, muddled
-Enough champagne to top it off
To make the white tea syrup: Add 2 oz. of white tea to 8 oz. water and 2 oz. sugar in a small saucepan. Simmer on medium heat for 10 minutes. Strain to discard loose leaves. Let cool.
Build the cocktail in a glass (or get folksy with a wide-mouthed mason jar). Remove the pit of the peach and cut into quarters. Muddle 2 quarters with 2 ounces of tea syrup. Pour in 2 ounces of pisco, fill glass with ice, give it a quick stir and then top it off with champagne.
Got a fresh spin to put on this drink? We’d love to hear your comments and variations. Contact RYE & RIVET here.