Gin And Mint Tea Cocktail Recipes
MOROCCAN MINT TEA COCKTAIL
Provided by Sandra Lee
Time 5m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- To a cocktail shaker, add ice and mint leaves. Close shaker and shake a few times to bruise mint leaves. Add remaining ingredients and shake to combine. Pour into ice tea glass and garnish with lime wedge or wheel.
GIN AND MINT TEA COCKTAIL
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Provided by Andy Baraghani
Categories Bon Appétit Cocktail Tea Ginger Gin Mint Lemon Juice
Yield Serves 8
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a simmer in a small saucepan. Remove from heat, add tea, and let steep 3 minutes. Strain through a fine-mesh sieve into a medium bowl, then return tea to saucepan. Add ginger, orange zest, sugar, and 1/2 cup mint; return to a simmer over medium heat, stirring occasionally to dissolve sugar. Let cool.
- Strain tea syrup through a fine-mesh sieve into a pitcher, pressing on solids; discard solids. Stir in gin and lemon juice and chill until cold, about 1 hour.
- Serve in rocks glasses filled with ice garnished with lemon wheels and mint sprigs.
- Do Ahead
- Cocktail can be made 4 hours ahead. Keep chilled.
CUCUMBER-MINT GIN AND TONIC
Seasonal, fresh ingredients make summer the best time to enjoy this invigorating cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- Strip leaves from two sprigs of mint and place in the bottom of a highball glass along with cucumber.
- Muddle with a muddling stick or the handle of a wooden spoon. Fill a glass with ice.
- Pour gin over ice, top off glass with tonic, stirring once, and garnish with remaining mint sprig and thin cucumber wedge.
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- Bring 3 cups water to a simmer in a small saucepan. Remove from heat, add tea, and let steep 3 minutes. Strain through a fine-mesh sieve into a medium bowl, then return tea to saucepan. Add ginger, orange zest, sugar, and ½ cup mint; return to a simmer over medium heat, stirring occasionally to dissolve sugar. Let cool.
- Strain tea syrup through a fine-mesh sieve into a pitcher, pressing on solids; discard solids. Stir in gin and lemon juice and chill until cold, about 1 hour.
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