Peachy punch cocktail recipe

A gorgeous, peachy punch whose recipe comes courtesy of drinks consultant Will Meredith of Daisy Age Drinks and which uses this summer’s in-vogue spirit, tequila.

Timings

10 minutes, plus overnight infusing and cooling

Serves

10

Ingredients 

For the jalapeño tequila

• 700ml bottle of tequila
• 15g of jalapeños from a jar

For the cocktail

• 50ml breakfast tea 
• 350ml jalapeno tequila
• 50ml peach liqueur
• 200ml freshly squeezed lemon juice (from about 5-7 lemons)
• 50ml agave syrup
• soda water
• lime wheels, to garnish

Method

1. To make the jalapeño tequila, add 15g of jarred jalapeños to a bottle of tequila and leave to infuse overnight. Strain through a sieve.
2. To make the breakfast tea, pour 200ml boiling water over a teabag, infuse for three minutes, remove the teabag and leave to cool.
3. For the cocktail, mix all the ingredients except the soda together in a jug. Store in the jug or in a bottle and keep in the fridge until needed (it will last overnight).
4. At the party, pour 70ml of the mixture into a hi-ball glass. Add ice, top with soda and give it a quick stir. Garnish with a lime wheel. Voila!