Grilled Peach Tea (Serves 8 - 12)
2 Ripe Medium Sized Peaches
8 ounces of Simple Syrup*
8 leaves of Fresh Sage (Optional)
2 Lemons (Hold back 1 lemons to cut into thin circles for drink garnish)
8 Cups Unsweetened Black Tea
Peach Simple Syrup
(This can be made in advance and refrigerated for up to a week)
Cut ripe peaches in half and remove the pits.
Grill peaches skin side up for 4 - 6 minutes until they have a char. Then flip over for an additional minute.
Remove peaches and let them cool.
Fill a Food processer or blender with the peaches and 8 ounces of simple syrup. Pulse gently until the mixture becomes loose and liquefied, but stop before the peaches have been become pureed.
The Drink (Can be prepared up to 8 hours before use, except for ice)
Fill a 12 ounce canning jar with 2 ounces of peach syrup and a splash of lemon juice.
Add in 8 ounces of tea and 1 sage leaf rolled between your finger.
Place sealed top on the jar and screw closed.
When ready to serve, shake up drink and then add ice to container. Garnish with a lemon wheel and additional sage leaf.
Passion in the Shade
4 ounces of The Republic of Tea Passionfruit Green Tea
1 ounce of lemon juice
¾ ounce agave nectar
6 very thin slices of jalapeno or serano
Combine in a cocktail shaker tea, lemon, agave nectar and half the jalapeno slices.
Add ice and shake well.
Take a margarita glass and prep by lightly salting the rim.
Strain contents of shaker into martini glass.
Garnish with the remaining slices of jalapeno and a lemon twist.
4 ounces of Hibiscus Tea (room temperature)
½ ounce lime juice
½ ounce of simple syrup
2 – 3 ounces of pineapple cut into cubes
2 ounces of Reeds Ginger Beer
4 – 5 mint leaves
In a mixing glass add ½ the pineapple, simple syrup, lime and 4 of the mint leaves.
Muddle together well until the pineapple is broken down into a rough pulp.
Add in Tea, ginger beer and a scoop of ice.
Cover with shaker tin and shake well.
Pour contents into a tall glass.
Garnish with the remaining pineapple and a sprig of mint.