recipe image

image

Mike Garten

The perfect cold glass to wash down your Easter feast.

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Yields:

12

Prep Time:

0

hours

5

mins

Total Time:

0

hours

15

mins

8


bags peach-flavored tea

2


bags black or English breakfast tea

20


thin slices fresh ginger, chopped

2/3
c.

sugar

1
c.

bourbon

1/4
c.

fresh lemon juice

Mint, for garnish

  1. In small saucepan,
    heat 4 cups water to
    simmering on high.
    Remove from heat.
    Add peach-flavored tea bags; steep 5 minutes. Add black tea bags;
    steep 5 minutes. Remove
    all tea bags, pressing
    to squeeze out tea. Discard bags and transfer
    tea to medium pitcher.
    Add 4 cups cold water;
    refrigerate until cold,
    about 4 hours.
  2. Meanwhile, in same
    saucepan, combine
    ginger, sugar, and
    2⁄3 cups water; heat to
    simmering on medium. Reduce heat to
    maintain simmer;
    simmer 15 minutes. Strain
    out and discard
    ginger; refrigerate
    syrup until cold.
  3. Stir cold ginger
    syrup into tea along
    with bourbon and
    lemon juice. Makes
    about 10 cups. Serve over
    ice; garnish with mint.

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