The best part about this cocktail is that you can batch the base days ahead of time if you want. Or not. Making the base and sticking it in the freezer the night before gives you a super chilled mix (it won’t freeze) that when you blend with ice cubes the next day, it prevents it from getting too watery and diluted. If you’re pressed for time, you can just blend it all up without freezing too. I’m not going to stand in the way of you and this drink.
White Pepper-Green Tea Syrup:
1/2 cup water
1/2 cup sugar
2 green tea bags
2 tablespoons white peppercorns, whole
Bring water to a boil in a medium saucepan. Stir in sugar to dissolve. Remove from heat and add tea bags. Let steep 5 minutes, then remove tea bags. Stir in peppercorns. Cover and let sit for 1 1/2 hours. Strain and bottle into an airtight container. Keep refrigerated up to 2 weeks.
Frozen Peach Daiquiri:
serves 3-4 cocktails
8 ounces white rum, such as Selvarey
4 ounces freshly squeezed juice from 4 limes
2 ripe peaches, roughly cubed (about 3 cups)
2 1/2 ounces White Pepper-Green Tea Syrup
4 cups ice
4 peach slices and lime zest for garnish
At least 1 day before you want to serve the drink, combine rum, lime juice, and White Pepper Green Tea Syrup in an airtight container. Store in the freezer for at least 8 hours. When ready to serve, pour pre-chilled base into blender with peaches and ice. Blend until mixture is uniform in texture. Pour into serving glasses. Garnish with a peach slice and lime zest, and serve.
Juicy peach flavor that is not too sweet. Lovely earthiness from the white pepper and green tea while the lime and rum give it just enough zest.