I’ve become obsessed with the Cooking Channel’s Dinner at Tiffani’s. Tiffani cooks simple, easy recipes with fresh ingredients that make you want to throw a dinner party right then and there! Every show has a delicious signature drink because no party or dinner is complete without a signature drink.
With wedding season quickly approaching its time to start thinking about what your signature drink is going to be. I love both of these recipes and the Peach Texas Tea is so cute served in a mason jar and would be just as tasty without the tequila if you need a non-alcoholic option.
Peach Texas Tea (pictured above)
Recipe and photo courtesy of Dinner at Tiffani’s.
Ingredients:
- One 1-inch piece ginger, peeled
- 5 black tea bags
- 1/4 cup sugar
- 1 1/2 cups peach nectar
- 3/4 cup tequila
- 2 tablespoons lime juice
- Peach slices, for garnish
- Ice, for serving
Directions
- Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger.
- Put the tea, peach nectar, tequila and lime juice in a pitcher and stir to combine. Stir in the peach slices. Serve over ice.
Rosemary Greyhound
Recipe courtesy of Dinner at Tiffani’s.
Ingredients:
Rosemary simple syrup:
- 1 cup sugar
- 4 tablespoons fresh rosemary leaves
Rosemary greyhound:
- 6 ounces ruby red grapefruit juice
- 2 ounces vodka
- 2 slices ruby red grapefruit, for garnish
Directions
- For the rosemary simple syrup: Combine the sugar, rosemary and 2 cups water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Remove from the heat and let the rosemary infuse for 20 minutes. Strain the syrup into a container, discarding the rosemary. Let cool to room temperature.
- For the rosemary greyhound: Place the grapefruit juice, vodka and 1 ounce rosemary simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks, garnished with a grapefruit slice.
