What do you usually drink in a hot summer day? If you’re as bored as we are consuming ordinary drinks and are needing to try something new, it’s time to make a summer cocktail with TEA.
Fortunately, the number of recipes is really great, so you can easily find the one to suit you perfectly. Choose a cocktail low in calories or the one which resembles a light breakfast. All of the following are extremely easy to make and are delicious enough to quench even the hottest summer thirst.
https://www.yinghuaacademy.org/2022/6i79webkuej 1. Iced Tea With Bourbon Whiskey
• 16 fluid oz water (heated to 180F-200F)
• 2 Tbsps sugar (Demerara)
• 2 limes
• 2 Tbsps of Gyokuro
• 2 lemons
• 12 fluid oz Bourbon whiskey
• 24 mint leaves (except garnish)
• Ice (4 cups)
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– Heat the water up to 180F-200F. Put the loose tea in the French press and pour the boiling water over it. Let the tea steep for 5 minutes. Take a thermally-resilient vessel, place the sugar and the ice into it and transfer the steeped tea.
– Squeeze a lime and lemon into two separate glasses. Bruise the mint leaves. You can do it either by your hand or with the help of the spoon in an empty glass. Gradually combine the Bourbon, lemon and lime juices and the mint into the sweetened tea.
– A ready-made iced tea with Bourbon is usually served in a jug with lemon and lime slices and ice. You may also use some mint leaves for a décor.
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• 2 Tbsps of loose tea
• Hot water (8 cups)
• Baking soda (1/4 teaspoons)
• Granulated Sugar (depending on your taste)
• Chambord Liquor (1 ½ cup, optional)
• Vodka (1/2 cup, optional)
• Oranges, mint leaves and raspberries for garnish
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– Boil the water and pour it into the vessel with the loose tea. Let the tea steep for 15 minutes.
– Remove the tea leaves from the vessel. For instance, you may filter the tea with the help of a special tea sieve. Add baking soda and sugar into the tea and stir it until the sugar melts. You can also add Chambord Liquor or Vodka if you like. When the tea cools, place the drink into glasses filled with ice.
– The cocktail is usually decorated with oranges, raspberries and mint leaves.
NOTE: Add 3-4 tablespoons of Charmboard to 1 cup of sweet tea.
https://ladyonarock.com/hdswa737e1 3. Iced Tea With Lemon and Mint
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• 2 quarts water (heated to 180F-200F)
• Fresh lemon juice (1/2 cup)
• Sugar (1/2 cup)
• Fresh mint leaves (2 cups)
• 2 Tbsps of loose Earl Grey Tea
• Mint sprigs (fresh)
• 1 lemon (sliced, without seeds)
• Rum of high quality (1 cup)
Get To Work
– Put the tea into the teapot. Add the boiling water into it and let the tea steep for 20 minutes. Mix a lemon juice and some sugar in the kettle and heat it. Make the sugar melt and the liquid become transparent.
– Transfer the steeped tea into a big jar. Before doing this, take away the mint and the tea. Add the sweetened lemon syrup to the tea and cool the drink.
– When the iced tea cools down, place some fresh mint and lemon slices into the jug. Rum may be added either into the jug or into cocktail glasses.
– The drink is usually served over ice and garnished with a mint sprig or a lemon slice.
4. Sweet Raspberry Tea Cocktail
Raspberry Honey Simple Syrup
• Fresh raspberries (1 ½ cup)
• Water (3/4 cup)
• Honey (3/4 cup)
• Iced Tea (1 cup)
• Bourbon (1/2 ounce)
• Honey liqueur (1 ½ ounce)
• Raspberry honey simple syrup (1 ounce)
• Fresh raspberries (for garnish)
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– Take a small pot and fill it with water, raspberries and honey. Cook the mixture over medium heat.
– When the liquid starts to boil, lower the heat and go on cooking for 5 minutes. Then remove the pot from the stove. Place the syrup into a dish made of glass and cool it down.
– Put some honey liqueur, bourbon, simple syrup and ice in a cocktail shaker and mix the drink for a while. Pour it into a tumbler with ice. The cocktail is adomed with raspberries and iced tea.
5. Tea Cocktail With Lavender and Lemon
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• 1 lemon
• 1 lime
• Sugar (12 Tbsps)
• Dried lavender blossom (2 Tbsps)
• Tequila (10 oz)
• Water (24 oz)
• Fresh squeezed lemon juice (6 oz or 3 lemons)
• Tropical Black tea (1 packet)
• Lavender sprigs (for garnish)
• Sliced lemon or lime (for garnish)
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– Squeeze the lemons to get the necessary amount of the fresh juice. Pour it into a medium pot and put on the stove. Use some water to fresh the juice and heat it until the liquid starts to boil. Take the pot out of the stove and let the mixture cool down. Fill in the jar with the juice halfway.
– Take the Tea Infuser, fill it with the content of 1 tea packet and dried lavender blossom and twist into the lid. Put the lid with the tea Infuser into the hot water and let the tea brew for 5 minutes. Remove the lid with the Tea Infuser and add some sugar, stir it until the sugar melts.
Cover the tea with ice, close the lid and shake the cocktail for 30 seconds to flash chills. Remove 13 ounces of the iced tea afterwards.
– Pour some tequila into the tea.
– Place the lemon and the lime slices into the Fruit Infuser, twist it into the lead and lower it into the iced tea.
– Let the cocktail infuse for 4 hours and start serving.
– The ready-made cocktail is usually garnished with fresh lavender sprig, a lemon slice or a lime slice and ice.
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• Water (6 cups)
• Sugar (1/2 cup)
• 2 Tbsps of tea Genmaicha
• Honey Whisky (6 oz)
• Trader Joe’s Mango Passionfruit juice (2 cups)
• Mint (for garnish)
• Lemon slices (for garnish)
Get To Work
– Take a medium pot and fill it with 6 cups of water. Put it on the stove and let the water boil. Take away the saucepan from the heat, place the tea bags inside and let the tea steep 5-10 minutes. Put the bags away and sweeten the tea, stir it until the sugar melts.
– Then the tea is placed in the jug. The juice is added and the mixture is carefully stirred. Put the cocktail made of the tea and juice into the fridge and let it cool down for at least 1 hour.
The cocktail should be stirred one more time before serving.
– Pour 1 ounce of Honey Whisky and add some ice into each glass. Decorate the glasses with the help of lemon slices and mint.
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• Bourbon (2 cups)
• Water (1/2 cup)
• Sparkling rose wine (1 cup and a little more for topping)
• Strong black tea (2 cups; at room temperature or chilled)
• Freshly Squeezed Lemon Juice (1 cup)
• Granulated Sugar (1/2 cup)
• Fresh divide blueberries (2 cups)
• 12-15 fresh mint leaves (slightly crushed to release oils)
• 6 long mint sprigs (as garnish)
Get To Work
– Take a small saucepan and combine mint leaves, sugar and water in it. Put the saucepan on the heat, stir occasionally and let the sugar melt. Lower the heat and let the mixture simmer until a syrupy consistency is achieved. Take the saucepan away from the stove and let the syrup cool down.
– Take a 2-quart or a little bit larger jar and put 1 cup of blueberries into it. Use a wooden spoon or a cocktail muddler to mash the fruit. Try not to make a blueberry puree. Mash the blueberries into various sized pieces and get a pulp as a final result. Pour the syrup into the jug. Before doing this, discard the mint leaves.
– The rest of the jug is filled with lemon juice, 1-cup sparkling rose, tea and bourbon.
Put the cocktail into the fridge for 2-24 hours.
NOTE: Don’t skip the last action. Otherwise, you will get a cocktail with worse flavor and color.
8. Tropical Tea
• 2 oranges (sliced)
• Citrus rum (4 oz)
• Orange juice (4 oz)
• Brewed iced tea (8 oz)
• 2 medium strawberries (sliced)
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– Mix one sliced strawberry and one sliced orange in the bottom of each glass, then add a small handful of ice. Mix together orange juice, tea and orange rum. Divide the mixture between the two glasses and stir.
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• Sweet tea (1 ounce)
• Seltzer (4 ounce; chilled)
• Mint Simple Syrup (1 ounce)
• Lime (a quarter)
• Fresh mint sprig (optional)
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– Put the martini glass in the fridge to chill.
– Fill the cocktail shaker halfway with ice, add vodka and the mint syrup. Shake the cocktail for nearly 30 seconds and pour it into the chilled glass. Add some seltzer according to your taste.
Cut a piece of lime in half and squeeze one of them into the cocktail to add some lime juice.
– The glass is usually garnished with a mint sprig and a lime wedge.
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• Heavy cream
• Sugar (2/3 cups)
• Water (3-3/4 cups)
• Jim Beam bourbon (1/4 cup)
• Tea Mix (3-3/4 cups)
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– Boil the water and add some tea. Whip some sugar and stir the liquid until the sugar melts. Let the tea boil for at least 5 minutes. Then remove from the stove and steep it for 30 minutes. Use a wire mesh strainer to remove the tea leaves.
– Transfer the tea into the jug and gradually add some whiskey. You should start with 3 tablespoons and then add more according to your taste. Stir the mixture.
– Put some ice into 4 glasses halfway, pour a ready-made combination of tea and whiskey (3/4 of the glass). Fill in the rest of the glass space with heavy cream and stir lightly.