1/2 white peach, peeled, plus 1 peach slice for garnish
1 ounce cream of coconut
Ice cubes, plus crushed ice
1 ounce unsweetened pineapple juice
1/3 ounce Simple Syrup
1 teaspoon unsalted butter
4 sage leaves, plus 1 sage leaf for garnish
3 ounces chilled brewed Earl Grey tea
How to Make It
In a cocktail shaker, muddle the peach half with the cream of coconut. Add ice cubes and the pineapple juice, Simple Syrup, butter and 4 sage leaves and shake well. Double strain into a crushed-ice-filled pilsner glass. Stir in the tea and garnish with the peach slice and sage leaf.
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