A couple of weeks ago David and I made some peach-infused bourbon. It all has to do with our desire to have the best-stocked bar in town, and to always drink well. We love a good craft cocktail, and have really enjoyed the process of making as many components of our summer drinks as we can.

Along with our peach-infusing, we've also been making syrups with homegrown and/or locally sourced herbs, peppers, and berries. They're making my usual gin-and-tonics into extra fun parties in my mouth. So far we've made 8 or so syrups, including jalapeño, thyme, and blackberry.

So, when it came to using our peach-infused bourbon, I decided I wanted to make the perfect summer tea. But I'll be honest: even though I was born and raised in the fairly-deep south, I don't think I've made a pitcher of southern tea in over 10 years. Sure, I steep a cup of hot tea every day, multiple times a day, but never a pitcher of sweet tea, and never without my grandmother or mother standing over my shoulder directing my every move.

I don't make for a good southern girl.

So, it was to the surprise and entertainment of a friend of ours when I asked him to bring over a couple of tea bags, and then - upon his arrival - asked him what the hell I was supposed to do with them. Because I had no idea.

We tried round one of our summer tea, and it needed a bit of love.

A few days later David and I set out to perfect our summer tea, this time brewing the tea really strong (David did it, I still have yet to make a pitcher of tea), and this time we didn't sweeten it. Not yet.

Because I was sure it needed some mint syrup.

After making and chilling some strong tea, we got serious about our perfect summer tea, and it happened. It's really perfect.

Pairing the peach and mint was just what it needed, and let me tell you how dangerous this mixture is, because it's stout, and it will fool you. It will fool you hard.

The peach gives it that thrilling taste of summer, while the mint is perfectly refreshing, and because we didn't sweeten the tea, but threw in a dash of the syrup instead, it doesn't finish with the icky sugar loogies that are why I don't bother with iced sweet tea.

It will make you melt into summer, like an ice cube on asphalt.

And with this tea, I solemnly swear to never bother with learning to make traditional southern iced tea. As long as I have David, summer peaches, and a bottle of bourbon, this is the only tea I'll ever ice.