John Daly Cocktail Recipe From Brooke Arthur

Recipe from Brooke Arthur

John Daly
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John Daly adapted from Brooke Arthur
  • One-quarter of a peach
  • Small slice of jalapeño pepper
  • ½ ounce fresh lemon juice
  • Ice
  • ½ ounce honey syrup (2 parts honey dissolved in 1 part hot water)
  • 1½ ounces reposado tequila
  • 1 ounce Fever-Tree ginger beer
  • 1 ounce cold-brewed black tea
  • Lemon wedge, for garnish
  1. In a pint glass, muddle the peach with the jalapeño and lemon juice. Fill the shaker with ice and add the honey syrup and tequila. Shake we$ and strain into an ice-filled Collins glass. Top with the ginger beer, then the tea. Garnish with a lemon wedge and serve.
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