Peachy punch cocktail
Entertain guests with a taste of Mexico with this peachy tequila cocktail
A gorgeous, peachy punch whose recipe comes courtesy of drinks consultant Will Meredith of Daisy Age Drinks and which uses this summer’s in-vogue spirit, tequila.
Timings
10 minutes, plus overnight infusing and cooling
Serves
10
Ingredients
For the jalapeño tequila
- 700ml bottle of tequila
- 15g of jalapeños from a jar
For the cocktail
- 50ml breakfast tea
- 350ml jalapeno tequila
- 50ml peach liqueur
- 200ml freshly squeezed lemon juice (from about 5-7 lemons)
- 50ml agave syrup
- soda water
- lime wheels, to garnish
Method
- To make the jalapeño tequila, add 15g of jarred jalapeños to a bottle of tequila and leave to infuse overnight. Strain through a sieve.
- To make the breakfast tea, pour 200ml boiling water over a teabag, infuse for three minutes, remove the teabag and leave to cool.
- For the cocktail, mix all the ingredients except the soda together in a jug. Store in the jug or in a bottle and keep in the fridge until needed (it will last overnight).
- At the party, pour 70ml of the mixture into a hi-ball glass. Add ice, top with soda and give it a quick stir. Garnish with a lime wheel. Voila!