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.
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Recipe Summary test
4 to 6
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.
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