杏桃蜜桃

I've been making this as a cold brew concentrate and mixing it with sparkling water for mocktails all summer — the peach comes through way more than I expected. It's also surprisingly good as a syrup drizzled over pancakes.

I brewed this hot on a rainy afternoon and the apricot sweetness hit first, then the peach settled in behind it. Steeping a second batch to chill for tomorrow since it tastes just as good cold.

Iced with a splash of sparkling water, this is my new afternoon drink — the peach comes through first and the apricot lingers a bit. Also steeped it into a syrup for weekend pancakes and it worked surprisingly well.