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Ingredients
Mint Tea Ice Cubes
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2 ½ cups boiling water
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2 regular-size bags Moroccan mint-style tea blend
Honey Syrup
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¼ cup boiling water
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¼ cup clover honey
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½ teaspoon grated lemon zest
Cocktails
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1 medium peach (about 6 ounces), peeled and pitted (or 1 cup thawed frozen peach slices)
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1 cup (8 ounces) amontillado sherry (such as Hidalgo Napoleon Amontillado)
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2 tablespoons fresh ginger juice or bottled ginger juice (such as The Ginger People)
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2 tablespoons fresh lemon juice
Additional Ingredients
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Peach slices
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Mint sprigs
Directions
Make the mint tea ice cubes
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Pour 2 1/2 cups boiling water into a heatproof measuring cup with a spout. Add tea bags. Let tea infuse, uncovered, 3 minutes; discard tea bags. Pour tea into an ice cube tray; freeze until solid, at least 6 hours.
Meanwhile, make the honey syrup
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Stir together 1/4 cup boiling water, honey, and lemon zest in a small heatproof bowl until well combined. Let cool to room temperature, about 30 minutes. Cover and chill until cold, at least 6 hours.
Make the cocktails
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Combine peach, sherry, ginger juice, lemon juice, mint tea ice cubes, and 1/4 cup honey syrup in a blender. (Reserve remaining honey syrup for another use.) Process until smooth, about 30 seconds. Pour evenly into chilled Moroccan tea glasses or rocks glasses. Garnish each glass with a peach slice and a mint sprig, rubbing mint leaves gently in palms of hands to release their aroma.
Make Ahead
Mint tea ice cubes can be frozen up to 3 months. Honey syrup can be refrigerated in an airtight container up to 2 weeks. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.
Note
Find dried hibiscus flowers at Latin markets or online at mexgrocer.com.