Stop the Hourglass

Chantal Tseng's take on a refreshing summer drink pairs juicy, ripe peaches with cool and refreshing mint tea. Amontillado sherry, with notes of vanilla and toasted hazelnuts, adds a sweet, pleasant complexity to this frozen sipper. The fresh peaches and mint tea ice cubes tame the heat of the alcohol and ginger.

Stop the Hourglass Frozen Cocktails
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Freeze Time:
6 hrs
Total Time:
15 mins
4 to 6


Mint Tea Ice Cubes

  • 2 ½ cups boiling water

  • 2 regular-size bags Moroccan mint-style tea blend

Honey Syrup

  • ¼ cup boiling water

  • ¼ cup clover honey

  • ½ teaspoon grated lemon zest


  • 1 medium peach (about 6 ounces), peeled and pitted (or 1 cup thawed frozen peach slices) 

  • 1 cup (8 ounces) amontillado sherry (such as Hidalgo Napoleon Amontillado) 

  • 2 tablespoons fresh ginger juice or bottled ginger juice (such as The Ginger People) 

  • 2 tablespoons fresh lemon juice

Additional Ingredients

  • Peach slices

  • Mint sprigs


Make the mint tea ice cubes

  1. Pour 2 1/2 cups boiling water into a heatproof measuring cup with a spout. Add tea bags. Let tea infuse, uncovered, 3 minutes; discard tea bags. Pour tea into an ice cube tray; freeze until solid, at least 6 hours.

Meanwhile, make the honey syrup

  1. Stir together 1/4 cup boiling water, honey, and lemon zest in a small heatproof bowl until well combined. Let cool to room temperature, about 30 minutes. Cover and chill until cold, at least 6 hours.

Make the cocktails

  1. Combine peach, sherry, ginger juice, lemon juice, mint tea ice cubes, and 1/4 cup honey syrup in a blender. (Reserve remaining honey syrup for another use.) Process until smooth, about 30 seconds. Pour evenly into chilled Moroccan tea glasses or rocks glasses. Garnish each glass with a peach slice and a mint sprig, rubbing mint leaves gently in palms of hands to release their aroma.

Make Ahead

Mint tea ice cubes can be frozen up to 3 months. Honey syrup can be refrigerated in an airtight container up to 2 weeks. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.


Find dried hibiscus flowers at Latin markets or online at

Related Articles