- 12 fresh mint leaves, plus a bunch for garnish
- 2 oz Heaven’s Door Double Barrel Whiskey
- 2 oz strong steeped peach tea
- ½ oz demerara syrup
Serve in: Highball
Garnish: Mint Bunch
Ice: crushed
Preparation: Brew a strong serving of your favorite peach tea and set aside to cool. Add the mint leaves, whiskey and demerara syrup to a tin and shake with ice. Fill a highball glass halfway with ice and add the cooled peach tea. Use a fine mesh strainer to pour cocktail over the ice and peach tea. Top with crushed ice and a bouquet of fresh mint leaves.
