Papa Don't Peach

Tobias Moser, general manager at Philadelphia’s The Wayward, says this of in-house mixologist Kevin Ho’s creation: “This mocktail captures all the fall flavors of nutmeg and cinnamon from the chai tea. The peach and thyme add depth and acid. This mocktail can even be served warm or chilled.”

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Start with the thyme syrup. You’ll mix boiling water and sugar until the sugar is dissolved. Ta-da, you’ve just made simple syrup! Now, you’ll steep a handful of thyme in the syrup until the flavors mix. That could be as little as 30 minutes, but the longer you infuse, the more powerful your flavor becomes.

Step 2

Then grilled peach syrup. Slice the peaches and grill them until they’re nice and caramelized, aka golden brown and juicy. Make your simple syrup (see above) and blend it with the grilled peaches. Perfection.

Step 3

It’s cocktail mixing time. Mix your chai with the syrups. Shake it up, baby!

Step 4

Finally, garnish and serve. Your zero-proof cocktail is served.

↑Support creators by visiting their site 😊