Cocktail and Iced Tea Making Tips

How to Infuse Spirits with Tea

Ingredients:
375ml Spirit of your choice – Vodka/Gin/Rum/Whisky/Grand Marnier
4 Teabags
Sugar Syrup to taste

Method
Steep the teabags in the chosen alcohol for at least 12 hours. Add sugar syrup to taste. Serve on the rocks or in the following cocktails:
St.Clement’s Lemon Mimosa

How to Make Sugar Syrup 

Sugar Syrup
Ingredients:
2 parts sugar
1 part water

Method:
Mix the sugar and water in a saucepan, bring to the boil and boil until the sugar is completely dissolved, remove from the heat and allow to cool and thicken.  Once cooled, bottle and chill.

Tea Infused Sugar Syrup
Ingredients:
4 teabags
1 litre water

Method
Follow the above instructions but add the teabags as soon as the syrup is removed from the heat, leave in until cooled.

How to Chill Tea

Ingredients
6 – 8 teabags of your chosen tea
2 litres boiling water

Method
Brew 6 – 8 teabags in 2 litres of boiling water, follow brewing instructions on the packet, and remove the teabags after the appropriate time. Allow to cool to room temperature before chilling in the fridge.

– Use enough teabags
– Don’t oversteep
– If you want to sweeten the tea, add sugar whilst the tea is hot or sugar syrup when cold
– Cool to room temperature before refrigerating
– Use only fresh and natural ingredients