Recipe courtesy Kyle Darrow, lead bartender, Red Owl Tavern, Philadelphia
Earthy green tea and sugar are cooked down into syrup for Darrow’s gin-based cocktail, which also uses muddled peaches and bubbles.
Published: December 8, 2015
Peach Green Tea Fizz:
Combine lemon juice, syrup and peach in a cocktail glass and muddle. Add gin and ice, shake well, and double strain into a tall glass filled with ice. Slide a lemon wheel and peach slice down the inside of the glass to garnish. Top with sparkling wine.
For the green tea syrup:
Steep ⅓ cup loose green tea the tea in 1 cup of water between 175–180°F (or about a minute before the boil) hot water for 5 minutes. Add sugar, and stir until dissolved. Let cool completely. Strain into a clear glass bottle and store it in the refrigerator for up to two weeks.