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Paris Broadus, The Iberian Pig | Destur, Georgia
Paris Broadus’ refreshing Spritz highlighted the summer produce of his hometown of Atlanta. Fresh basil and juicy peaches play with the floral notes of Saint-Germain while the gray goose provides a spine of vodka. Broadus recommends infecting any fresh fruit you may have on the tea to customize the formula to your taste.
1 ½ cent-ounce of germain
1 ounce gray goose vodka
2 oz Peach Basil Black Tea
Top with Topo Chico
Garnish: large basil leaf, thin slices of peach and a lime wheel.
Make the ingredients in the glassware, shake gently, garnish and serve
Peach Basil Black Tea
2 cups of water
10 large basil leaves
Peaches larger than 1 medium, diced in medium sized chunks
1 tablespoon loose black tea (or 2-3 black tea bags)
Bring water and peaches to boil and let simmer for ten minutes, low heat, and simmer for an additional five minutes before removing from heat. Add black tea and basil (torn into large pieces with stems) and let stand for 10 minutes. Strain through a fine sieve and keep in an airtight container for two days.
Order material for this cocktail for delivery By trickery.
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