STRAWBERRY ROSEMARY ICED TEA

Take a break from the heat with this rosemary and strawberry iced tea cocktail.

Smooth bourbon and black tea make the perfect summer refresher.
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Strawberry and rosemary are a classic combination. Double up on strawberries with a few spoonfuls of strawberry preserves and frozen strawberry cubes, then muddle a few mint leaves to balance this summery tea cocktail.

 

Recipe courtesy of Josh Peters: The Whiskey Jug

STRAWBERRY ROSEMARY ICED TEA


Ingredients

  • 1
    TEALEAVES Classic Black Iced Tea Sachet (Master Blend No. 1102)
  • 2 Ounces
    Wild Turkey Rare Breed
  • 1 Tablespoon
    Rosemary Simple Syrup (See Recipe Below)
  • 2-3 Tablespoons
    Strawberry Preserves
  • 1/3 Cup
    Frozen Strawberry Cubes
  • 1-2
    Sprigs of mint leaves

Steps

  1. Steep one Classic Black iced tea sachet in 32 oz/946 ml of hot water (99ºC/210ºF is ideal).

  2. Remove the sachet after 3-4 minutes.

  3. Stir in 2-3 spoons of strawberry preserves.

  4. Cool and refrigerate.

  5. Dice the strawberries and freeze in a single layer.

  6. Once the tea has cooled and strawberries are frozen, muddle the mint leaves in a Collins glass.

  7. Layer ice and frozen strawberries until the glass is ½ to ¾ full.

  8. Mix whiskey and simple syrup together.

  9. Layer ice and frozen strawberries until the glass is ½ to ¾ full.

  10. Pour over ice.

  11. Fill the glass with Classic Black iced tea with strawberry preserves and stir.

  12. Pour over ice.

  13. Garnish with a sprig of rosemary.

ROSEMARY SIMPLE SYRUP

Serves 1

Ingredients

  • 1/2 Cup
    Sugar
  • 1
    Large Sprig of Rosemary
  • 1-2
    Sprigs of Mint Leaves

Steps

  1. Combine sugar, 1/2 cup of water and mint in a small saucepan.

  2. Cook over medium heat, stirring occasionally until the sugar is dissolved.

  3. Remove from heat and add the rosemary sprig.

  4. Let steep for 2 hours.

  5. Remove rosemary sprig.

Tea in recipe

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