The Porchard

3 cups chilled black tea

1½ cups peach-infused bourbon (see notes)

6 ounces fresh lemon juice (from 2 lemons; optional)

6 to 12 ounces Demerara syrup (see notes)

Ice

Mint sprigs, for garnish

Combine the tea, peach-infused bourbon and lemon juice, if using, in a large pitcher. Add 6 ounces of the Demerara syrup, then taste; add some or all of the remaining syrup as needed. Refrigerate until well chilled.

When ready to serve, fill 4 glasses with ice. Take sprigs of mint, slap each one between your palms (to release the herb's oils) and add one sprig to each glass. Pour the drink over the ice to fill.

Notes: To make the peach-infused bourbon, place 12 ounces of peeled, sliced fresh peaches in a bowl and cover with 1½ cups of bourbon. Allow to infuse for 24 to 48 hours, then strain, pressing on the peaches to release any remaining liquids. Discard the solids.

To make the Demerara syrup, combine 1½ cups of Demerara or turbinado sugar and 1½ cups of water in a small saucepan over medium heat, stirring until the sugar has dissolved. Cook for a few minutes, then turn off the heat. Cool completely before using or storing (for up to 2 weeks in the refrigerator).

4 servings

Nutrition | Per serving: 330 calories, 0 g protein, 28 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 26 g sugar

M. Carrie Allan