A new iced tea recipe I plan to try. Since I gave up soda, I’ve been drinking lots of tea, and want some variations for entertainment. I’m leaving out the sugar; I’m not really a fan of sweet tea.
Preparation:
Mix tea bags, mint and sugar in hot water, and let steep for 15 minutes. Strain out the tea bags and mint leaves. Chill and add lime juice before serving.
Serves 4
Stir in mixing glass with ice & strain
2 oz gin (6 cl, 1/2 gills)
1/4 oz blue curacao (6 dashes, 1/16 gills)
1 dash Angostura bitters
Add lemon twist, cherry
Serve in a cocktail glass (4.5 oz)
For each cup of tea, you will need:
Grind all the spices except for fresh ginger and tea in a clean coffee grinder or mortar/pestal. If desperate, pound them up with a hammer. Dried ginger may be substitued for fresh, but be careful not to use too much since it is more concentrated.
Boil everything together, then simmer for 10 minutes. Drain/strain spices and tea leaves out. Sweeten to taste and add cream if you wish.
Shake in iced cocktail shaker & strain
1 1/2 oz gin (4.5 cl, 3/8 gills)
3/4 oz fresh lemon juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Shake in iced cocktail shaker & strain
1 oz gin (3 cl, 1/4 gills)
3/4 oz fresh lime juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Shake in iced cocktail shaker & strain
2 oz fresh lime juice (6 cl, 1/2 gills)
1 oz pineapple juice
2 oz vodka or white rum (6 cl, 1/2 gills)
1 1/2 oz blue curacao (4.5 cl, 3/8 gills)
Serve in a double rocks glass (12.0 oz)
Add cherry, pineapple spear
Stir in mixing glass with ice & strain:
2 oz vodka (6 cl, 1/2 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Pour syrup, milk, and ice cream into shaker. Cover and shake. Serves 1.
Beat egg until frothy. Add remaining ingredients slowly. Serve immediately. Makes 1.
Add all ingredients and 1/2 cup lime sherbet. Stir until smooth. Pour in glasses, as 1 scoop sherbet to each. Serves 4.