Makes 6-8 servings.

Ingredients

• 1 L water
• 6 bags black (orange pekoe) tea
• 3 Tbsp brown sugar
• 2 cups peach juice or nectar
• 8 oz (1 cup) Bearface Elementally Aged Triple Oak Whisky
• Fresh peach slices and mint sprigs to garnish

Directions

• Bring water to a boil in medium pot. Add tea bags, turn off heat and let steep for 5 minutes. Remove and discard the tea bags, then stir in sugar and peach juice. Cool to room temperature, then chill in the refrigerator for at least one hour.
• To serve, fill a tall glass with ice cubes, fresh peach slices and a sprig of mint. Pour in 1 oz of whisky, then top up the glass with chilled tea. Enjoy!