Sun's Out, Mix Up a Tea Cocktail!

Sun's Out, Mix Up a Tea Cocktail!

Ultraviolet Recipe

Bourbon Spiked Peach Iced Tea

Now that the weather is getting warmer, it's time to fire up the barbeque and mix up some cocktails. The Tea Fairy has you covered!

So, bust out the bourbon, grab your Ultraviolet Tea, mix up a batch and share your cocktail hour pics and tag us #UltravioletTea 


For the Star Anise Ice Cubes (Optional):

  • 12 star anise pods
  • 2 cups (454 ml) water or enough to fill the tray
  • For the Iced Tea:
  • 1/3 cup (67 g) granulated sugar
  • 1/3 cup (71 g) light brown sugar packed
  • 4 star anise pods
  • 2 cinnamon sticks
  • 2 1-inch pieces fresh ginger peeled and sliced
  • 4 and 1/4 cups (964 ml) water divided
  • 8 black tea bags or baby peach tea
  • 1 and 1/2 cups (340 ml) peach nectar
  • 1 and 1/4 cups (284 ml) bourbon
  • 1/4 cup (57 ml) lemon juice freshly squeezed
  • 1/4 cup (57 ml) orange juice freshly squeezed
Garnish (Optional):
  • Lemon slices
  • Orange slices
  • Peach slices
  • Mint sprigs
  • Ice if not using star anise ice cubes


For the Star Anise Ice Cubes (Optional):

Using a 12-mold (preferably extra large) ice cube tray, fill each ice cube well with one star anise pod. Cover the pods with water, filling the tray all the way up. Cover and place on a flat surface in the freezer.

For the Iced Tea:

In a medium-saucepan, combine both sugars and 2 and ½ cups (567 ml) of the water. Place over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved, about 4 to 5 minutes. Stir in the star anise, cinnamon sticks, and fresh ginger and cook for 1 more minute, Remove the pan from the heat. Add in the black tea bags and steep, uncovered, for 12 minutes. Pour this mixture through a fine-mesh sieve and into a large pitcher. Discard spices and tea bags. Pour in the bourbon, peach nectar, lemon juice, orange juice, and remaining water (397) and stir well to combine. Place the pitcher in the refrigerator and chill for at least 2 hours, and up to 24 hours. Stir well again before serving.

To Garnish and Serve:

To serve, pour the tea into ice filled glasses, and garnish with lemon slices, orange slices, peach slices, and mint, if desired.

Ultraviolet Tea Recipe


*Source: Baker by Nature by Ashley Manila

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