2 tbsp Manuka or hibiscus tea leaves or 2 teabags
2 cups ice cubes
60ml Angostura Caribbean 5 Year Rum
60ml tequila or vodka
60ml peach schnapps
6 dashes Angostura Bitters, to taste
1 whole peach or nectarine, stone removed, sliced thinly
½ cup mint leaves, to garnish
Boil 500ml of water in a kettle. Pour over tea and infuse for 10 minutes. Strain tea, discard tea leaves and allow tea to cool in fridge.
Chill two tall highball glasses. Fill glasses with ice cubes and, into each, pour half of the Angostura Caribbean 5 Year Rum, tequila or vodka, peach schnapps and Angostura bitters. Stir well to combine.
Arrange the peach or nectarine slices on top of the ice. Pour over the chilled tea to fill the glass, gently stir. Garnish with mint leaves.