Mixology

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.

Smooth bourbon and black tea make the perfect summer refresher.

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

[[ recipeID=recipe-8kqwzmg4g, title=Strawberry Rosemary Iced Tea Cocktail ]]

Tea in Recipe

iced sachets | black

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Strawberry Rosemary Iced Tea Cocktail

Servings: 1

Keywords: Mixology, Cocktails

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins

Ingredients

Instructions

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

  1. Steep one TEALEAVES Noir Iced Tea Sachet in 32 Oz./946 mL. of hot water (99ºC/210ºF is ideal).
  2. Remove the sachet after 3-4 minutes.
  3. Stir in 2-3 spoons of strawberry preserves.
  4. Cool and refrigerate.
  5. Dice the strawberries and freeze in a single layer.
  6. Once the tea has cooled and strawberries are frozen, muddle the mint leaves in a Collins glass.
  7. Layer ice and frozen strawberries until the glass is ½ to ¾ full.
  8. Mix whiskey and simple syrup together.
  9. Layer ice and frozen strawberries until the glass is ½ to ¾ full.
  10. Pour over ice.
  11. Fill the glass with TEALEAVES Noir iced tea with strawberry preserves and stir.
  12. Pour over ice.
  13. Garnish with a sprig of rosemary.

Rosemary Simple Syrup

  1. Combine sugar, ½  cup of water and mint in a small saucepan.
  2. Cook over medium heat, stirring occasionally until the sugar is dissolved.
  3. Remove from heat and add the rosemary sprig.
  4. Let steep for 2 hours.
  5. Remove rosemary sprig.