Rosy Peach Tea Cocktail

Ingredients

Peachy Sugar Cubes

• 1/2 cup superfine sugar
• 1 teaspoon peach liqueur or peach nectar

Strawberry Rose Syrup

• 1 cup sugar
• 3/4 cup water
• 1 cup sliced strawberries, fresh or frozen
• 2 teaspoons rose water

Rosy Peach Tea Cocktail

• 2 ounces Luzianne Iced Tea, brewed and chilled
• 2 ounces bourbon
• 2 Peachy Sugar Cubes
• 1/2 ounce Strawberry Rose Syrup
• 1 tablespoon fresh lemon juice
• Ice cubes
• Fresh peaches, sliced, for garnish

Directions

1. Peachy Sugar Cubes: Combine sugar and peach liqueur in a bowl and mix well. Using a spoon, pack the mixture into sugar-cube molds. Let stand at room temperature or in a cool, dry place for at least 8 hours before removing from molds. Store in a dry place in a resealable container for up to 3 months.(Yield varies with mold sizes.)
2. Strawberry Rose Syrup: Combine the sugar, water, strawberries and rose water in a small saucepan over medium-high heat and bring to a boil. Reduce heat to a simmer; cook and stir until the sugar has dissolved. Remove from heat, cover and let stand for at least 1 hour. Strain through a fine
   mesh sieve, pressing on the solids to extract all of the liquid. Transfer the liquid to a resealable container and store in the refrigerator for up to 3 weeks. (Makes 1 cup)
3. Rosy Peach Tea Cocktail: Pour the bourbon into a cocktail shaker. Add 2 Peachy Sugar Cubes and, using a muddler, crush the cubes. Add the chilled tea, Strawberry Rose Syrup, lemon juice and ice cubes. Shake vigorously until well chilled. Strain the liquid into a Collins glass filled with ice and garnish with fresh peach slices.