Peachy Keen Coffee Dream

Ingredients:

  • 1/2 cup coffee, premade and chilled
  • 1/2 Ounce Peachy Keen Drinking Vinegar Concentrate, or to taste
  • 1 Tablespoon simple syrup (Optional)
  • 1 thinly sliced peach for garnish
  • A few drops chocolate black walnut bitters
  • Crushed Ice
  • 1 Ounce Bulleit Bourbon or Bacardi 151 Rum (Optional)

Instructions:

  1. Mix premade coffee with simple syrup. Set aside.
  2. When ready, fill two tea glasses with ice. Add ½ cup coffee to each glass. Spoon 2 teaspoons of Peachy Keen drinking vinegar on top and gently mix. Add 1-3 drops chocolate black walnut bitters to each glass. Swirl gently; garnish each glass with a peach wedge.
  3. Add spirit to glass after adding coffee, if desired. Follow rest of instructions.

 

Peachy Keen Dream with Darjeeling Tea

Ingredients:

  • 2 Darjeeling tea bags
  • 1 cup boiling water
  • 4 Teaspoons Peachy Keen Drinking Vinegar Concentrate, or to taste
  • 1 Tablespoon passion fruit simple syrup (Optional)
  •  1 thinly sliced peach and basil for garnish
  • A few drops fig-sour cherry bitters
  • Crushed Ice
  • 1 Ounce Moonshine or Rum (optional)

Instructions:

  1. In a mug, pour the boiling water over the tea bags. Let steep for 7 minutes. Remove tea bag and dispose of. Allow to cool for 20 minutes. Once cool, stir in passionfruit simple syrup, if desired. Set aside.
  2. When ready, fill two tea glasses with ice. Add next the tea. Finally spoon 2 teaspoons of Peachy Keen drinking vinegar on top and gently mix. Add 1-3 drops fig sour cherry bitters to each glass. Swirl gently; garnish each glass with a peach wedge speared by a small sprig of basil.
  3. Add spirit to glass after adding tea, if desired. Follow rest of instructions.

Hibiscus-Honey Iced Green Tea

Ingredients:

  • 2 Korean green tea bags
  • 3/4 cup boiling water
  • 1/2 cups fresh squeezed blood, mandarin, honeybell, tangelo or tangerine juice
  • 2 Teaspoons Hibiscus Honey Drinking Vinegar Concentrate, or to taste
  • 1 Tablespoon honey simple syrup (Optional)
  • 1 thinly sliced orange for garnish
  • Crushed Ice

Instructions:

  1. In a mug, pour the boiling water over the tea bags. Let steep for 7 minutes. Remove tea bag and dispose of. Allow to cool for 20 minutes. Once cool, stir in honey simple syrup, if desired. Set aside.
  2. When ready, fill two tea glasses with ice. Divide the orange juice between the two glasses. Add next the tea. Finally spoon 1 teaspoon Honey Hibiscus drinking vinegar on top and gently mix. Garnish each with an orange slice.