Drink of the Month: Mint Tea Julep

I used a spearmint and peppermint tea blend, but either or would do the trick. 1.5-2 oz. Rye whiskey 4 oz. cold strong brewed mint tea Splash of real maple syrup *Note: Suggested serving is for one drink, feel free to add extra whiskey to taste. Don’t add all 20 oz. of tea to your drink. We made extra so you don’t have to rebrew between drinks!* Brew a pitcher of tea (about 20 oz. of boiling water and 3-4 teabags) and let it steep for about fifteen minutes. Place the pitcher in the refrigerator overnight or for several hours, until cool. In a shaker, pour in the whiskey, 4 oz. of tea, and maple syrup (If you don’t have real maple syrup, substitute honey or agave nectar). Shake well and serve over ice. Garnish with a mint leaf and or raspberry if you’re feelin’ fancy.

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