Tea Town Recipe

Heat water

Bring 240 ml filtered water to about 75–80°C (do not boil — ideal for green tea). If you don't have a thermometer, heat until small bubbles form and steam rises.

Steep

Place 1 green tea bag in a heatproof vessel and pour the hot water over it. Steep for 2–3 minutes for a clean, bright tea. Over-steeping makes the tea bitter.

Cool quickly

Remove the tea bag and let the tea cool to room temperature (about 10 minutes). To speed this up, transfer tea to a shallow container or place the container in an ice bath. Chill in the refrigerator for at least 10 more minutes if time allows — you want it cold before building the cocktail.

Prepare glass

Fill a highball or Collins glass with fresh ice (use about 1 cup / fill to top) and set aside to chill the glass while you mix.

Measure and combine

In a cocktail shaker, combine 60 ml peach whiskey, 45 ml peach nectar, 15 ml fresh lemon juice and 10 ml simple syrup. Add a handful of ice to the shaker (about 1/2 cup).

Shake

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and diluted slightly. This chills and integrates the nectar and citrus into the whiskey base.

Assemble

Discard the chilling ice from the prepared glass if you used it to chill. Strain the shaken mixture into the glass over fresh ice. Immediately pour 60 ml of the chilled brewed green tea on top of the strained cocktail to layer and lighten the drink. Stir gently once or twice with a bar spoon to integrate.

Finish

Garnish with 1 fresh peach slice on the rim and a sprig of mint. If using mint, clap the sprig once between your palms to release the aroma before placing it in the drink.

Serve immediately with a short straw or stirrer so the drinker can re-stir as the tea and whiskey mingle. Enjoy.