|Spiked Lemonade Sweet TeaPhoto: Jennifer Davick; Styling: Lydia DeGaris Pursell|
Well, she'll probably roll her eyes when she reads here that I've been contacted by a 'spirits' company and asked to review some recipes for a new brand of rum. I'll tell you all about it in coming stories. I'm hoping I'll receive the samples in time for the second party of the summer coming up this weekend ... my nephew's graduation! Fun in the sun ....
3 cups water
2 family-size tea bags
1 cup loosely packed fresh mint leaves (from your garden?)
1/2 cup sugar
4 cups cold water
1/2 (12-oz.) can frozen lemonade concentrate, thawed (or fresh, yum!)
1 cup bourbon or spiced dark rum
Garnishes: fresh sugarcane, fresh pineapple slices
1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Discard tea bags and mint. Stir in sugar until dissolved. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Stir in bourbon or spiced dark rum just before serving. Serve over ice. Garnish,
if desired. of course!!!
... and, use a beautiful Collins glass! If you have the time, chill it first!
|SL May 2011 Issue|
Here are just a few past stories, some with recipes, that have something to do with imbibing.
Derby time! Do you have a pick?
2012 Drink to try … with Pendleton Whisky
Wine, wine, wine!!!!
Need I say more ….
Whiskey Dijon BBQ Sauce
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