The Garden Tipple: DMV Iced Tea

We’re feeling sweet, dear Boozers. Here in the DMV — and for the uninitiated, we’re referring to the DC-Maryland-Virginia vortex, not the Department of Motor Vehicles — we straddle, sometimes uncomfortably, that line that divides the North and the South. We have a certain Northern can-do entrepreneurial spirit coupled with a Southern take-your-time-and-do-it-right mentality which often leads to short bursts of frantic activity followed by long hours of intense reflection.

What we do like is our sweet tea on a hot summer day, but we tend to enjoy it half-and-half style, like the rest of our existence: not too sweet, not too plain. When presented with that perennial summer cocktail, the Long Island Iced Tea, we tut-tut at its lack of actual tea and emphasis on “more is more”. So we’ve created the DMV Iced Tea, a blend of energizing teas infused with fresh peaches and local brandy — a perfect sipper for those last days of summer lounging in the city parks dreaming of beach days gone by.

DMV Iced Tea

A combination of green tea and Earl Grey-infused vodka provide the tea base here, and, as it’s peach season here in the Almost South, we’re enjoying every juicy moment. A soupçon of lavender honey is all that’s needed to heighten the just-picked flavor of the peaches — any more would turn this into a Deep South Iced Tea.

4 ounces Fresh Peach Green Tea (see below)
1 ounce brandy (we like to use Catoctin Creek’s Peach Brandy, but DMV perennial favorites like Courvoisier and Hennessey will certainly do the trick)
1 ounce Earl Grey-infused vodka (recipe here)
fresh sliced peaches for garnish

Put a chunk or two of the tea-soaked peaches from the Fresh Peach Green Tea in the bottom of a tall glass. Add several ice cubes, then top with the chilled tea, brandy, and vodka. Stir briskly and garnish with a fresh peach slice — or two.

to make the Fresh Peach Green Tea:
1/2 cup fresh peaches, roughly chopped
4 cups freshly brewed green tea (we like a minty variety like Tazo Zen)
2 tablespoons lavender honey

Put the peaches in a pitcher and muddle lightly, then add green tea and honey. Stir well, then refrigerate for at least two hours or until well-chilled. Can be kept refrigerated for three or four days.

The Friday Tipple: Breakfast Bellini

We feel like celebrating, Boozers. Whether it’s for the holidays or the end of the world as we know it (the day is still young), sometimes you just want a glass of bubbly. And, as we want it for breakfast, we like to make it easy: we are not at our most alert early in the day.

Enter the cube, which, loyal Boozers, we like to employ whenever we can, as cubes of fresh juice or fruit can be made in advance and stored in the freezer for use at any time. Our Breakfast Bellini needs some peach, but you could use any berries or citrus that you like. So whip up some cubes and pop the cork — take a moment to celebrate whatever your heart desires.

Breakfast Bellini

Some people put a shot of peach schnapps into a Bellini, which ain’t bad at all, but this is also a great time to break out that special bottle of peach brandy — we’re lucky enough to have some from Catoctin Creek on hand — for an extra little kick of goodness.

One peach cube

4 ounces chilled champagne or sparkling wine

1 ounce peach schnapps or peach brandy

To make the cube: you can do this two ways, either by filling an ice cube tray with peach nectar or by pureeing some peaches in a blender and then freezing into cubes. As fresh peaches are not in season, you can use thawed frozen peaches, canned peaches (preferably in their own juice, not a syrup), or even some lovely preserved peaches if you are fortunate enough to have some.

Place a peach cube in a champagne flute, top with champagne, and float some peach schnapps or brandy over the top.