What’s better than a tall, cold glass of iced tea in the summer? A version with a little peachy (and other) kick to it, too. For that, we looked to Gigi’s in Montauk for quenchable inspiration from their new summer cocktail list.
“This cocktail stems from Southern hospitality, using the smooth bourbon, cooling iced tea and ripe summer peach to create a libation that is easily enjoyed on a hot summer day at the beach,” says Josh Hornby, general manager of Gigi’s Montauk.
Southern hospitality may have a certain gentile reputation, but it’s got nothing on Gurney’s, where Gigi’s is housed. Opened in 1926 when welcoming local resident Maude Gurney wanted to share her love for her coastal respite with others, the original 20-room inn has evolved far beyond its humble beginnings. The hotel’s 146 rooms and the property’s myriad dining and relaxing spaces were completely refreshed last year in time for Gurney’s 100th anniversary, adding more outdoor couch-able moments to enjoy 180-degree views of the Atlantic. And, perhaps, sip on something lovely as the sun goes down.
Gigi’s general manager Josh Hornby (left) pours out some summery, peachy sipping fun with a whiskey kick. (Photo credit: Doug Young)
Can’t make it to Gigi’s? In the spirit of Maude, the kind folks at Gurney’s are sharing their recipe for this summer’s hot option: the cool Peach Iced Tea. Take the time to brew your own — it makes a difference! Bonus: up the single-serve ingredients here, grab a big pitcher and invite a few friends to sip this grown-up version on the front porch with you, as all iced tea should be enjoyed.
Gigi’s Peach Iced Tea
Ingredients
- 1 1/4 oz Woodford Reserve Bourbon
- 1 oz Combier Peach Liqueur
- 3/4 oz house-brewed iced tea (Hornby prefers Harney & Sons)
- 3/4 oz lemon juice
- 1 dehydrated lemon slice
- 1 peach slice
Directions
- In a cocktail shaker with ice, combine bourbon, lemon juice, peach liqueur and iced tea. Shake vigorously and strain over an ice-filled double rocks. Garnish with dehydrated lemon and peach slice.
To Make the Iced Tea
- Boil 1 quart of water. Steep 6 tea bags in it for 4 minutes, then remove and discard the tea bags. Allow to cool. Add 5 cups cold water and refrigerate until chilled.
