Strawberry Rosemary Iced Tea Cocktail
TEA COCKTAILS
Strawberry Rosemary Iced Tea Cocktail
Take a break from the heat with this rosemary and strawberry iced tea cocktail.
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 Cocktail
Servings: 1
Keywords: Mixology, Cocktails
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 mins
Ingredients
Strawberry Rosemary Iced Tea
- 1 TEALEAVES Noir Iced Tea Sachet
- 2 Oz. Wild Turkey Rare Breed
- 1 Tbsp. Rosemary Simple Syrup (see recipe below)
- 2-3 Tbsp. Strawberry Preserves
- ⅓ Cup Frozen Strawberry Cubes
- 1-2 Sprigs of Mint Leaves
Rosemary Simple Syrup
- ½ Cup Sugar
- 1 Large Sprig of Rosemary
- 1-2 Sprigs of Mint Leaves
Instructions
Strawberry Rosemary Iced Tea
- Steep one TEALEAVES Noir Iced Tea Sachet in 32 Oz./946 mL. of hot water (99ºC/210ºF is ideal).
- Remove the sachet after 3-4 minutes.
- Stir in 2-3 spoons of strawberry preserves.
- Cool and refrigerate.
- Dice the strawberries and freeze in a single layer.
- Once the tea has cooled and strawberries are frozen, muddle the mint leaves in a Collins glass.
- Layer ice and frozen strawberries until the glass is ½ to ¾ full.
- Mix whiskey and simple syrup together.
- Layer ice and frozen strawberries until the glass is ½ to ¾ full.
- Pour over ice.
- Fill the glass with TEALEAVES Noir iced tea with strawberry preserves and stir.
- Pour over ice.
- Garnish with a sprig of rosemary.
Rosemary Simple Syrup
- Combine sugar, ½ cup of water and mint in a small saucepan.
- Cook over medium heat, stirring occasionally until the sugar is dissolved.
- Remove from heat and add the rosemary sprig.
- Let steep for 2 hours.
- Remove rosemary sprig.
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