Rum and Peach-Tea Grog

Cocktails, Drinks, Entertaining
on January 1, 2013
Rum and Peach-Tea Grog
Photo by Richard Swearinger

Rum and Peach-Tea Grog

At their most basic, grogs are steamy beverages made from rum, boiling water, and honey or another sweetener. While they’re traditionally served as a curative for a head cold, when you jazz them up with other flavorings—such as the peach herbal tea and lemon juice in this recipe—they make a festive, uplifting drink to enjoy with friends around the fireplace on a cold night. I especially enjoy serving grogs as the kick-off to a winter fondue party.

For each cocktail:

1       teabag peach herbal tea (such as Celestial Seasonings “Country Peach Passion”)

8       ounces boiling water

1 1/2 ounces amber rum

2       teaspoons lemon juice

1         to 2 teaspoons honey or more to taste

Lemon slice for garnish

Steep the tea in the 8 ounces boiling water. In a mug, combine tea, rum, lemon juice, and honey to taste. Garnish with a lemon slice.

Recipe Recommendations:

After skiing, skating, or sledding, invite everyone in from the cold with a Rum and Peach-Tea Grog and one of these recipes:

  • Artisanal Cheese Fondue
  • Goat Cheese and Roasted Garlic Dip
  • Bacon-Blue Cheese Dip
  • Swiss Cheese Appetizers
  • Hot Artichoke and Spinach Dip
  • Cheese Puff a la Julia Child

Relish wine and cocktails columnist Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.