My Menu Blog

2 qts. cold water
1 tbs. jasmine tea
1 tbs. green tea
½ cup fresh, peeled, roughly chopped ginger
2 stalks lemon grass, peeled and roughly chopped
12 sprigs fresh mint, roughly broken apart by hand
1/3 cup granulated sugar
Lemon or lime slices, for garnish (optional)
Candied ginger, for garnish (optional)

1. In pot with lid, bring water to boil over high heat. Immediately after it begins to boil, add jasmine tea, green tea, ginger, lemon grass and mint.
2. Remove from heat and stir briefly. Add sugar and stir until granules dissolve. Allow to steep 10 to 15 min.
3. Pour solution through a fine-mes-sieve. Bring to room temp. before storing in reefer. Chill until cold.
4. Pour into glasses with ice and garnish with lemon or lime slices, and candied ginger, if desired.

1 qt. brewed, sweetened black tea
2 cups pomegranate juice
1 lemon, sliced into rings
1 lime, sliced into rings
1 orange, sliced into rings
1 apple, sliced into strips

1. Mix tea, juice and lemon, lime, orange and apple slices ina  3-qt. pitcher, stirring well.
2. Chill until very cold and serve.

1 quart brewed tea
2 limes, sliced into rings
12 sprigs of mint
4 tbs. turbinado sugar, or more to taste
Tonic water or seltzer, optional

1. Fill 4 highball or old-fashioned glasses with ice. Pour 1 cup tea into each glass. Divide lime slices and mint among the glasses, squeezing the limes to extract juice and crushing the herb roughly with your fingers.
2. Add a tbs. of sugar to each glass. Stir briskly until sugar dissolves. Top with a little tonic or seltzer, if you like, and stir again. Taste and adjust sugar, if necessary. You can also add more lime or mint to taste.

6 cups water
1 cup Thai tea (cha Thai)
1 cup granulated sugar
1 to 1½ cups evaporated milk

1. Bring the water to a boil in a large saucepan. Add the tea and remove pan from the heat. This tea tends to float to the top, so stir it gently until the leaves are submerged. Steep for about 5 min. the liquid should turn a bright orange-brown and have a strong taste, with no hint of bitterness.
2. Pour the brew over a coffee filter or a fine-mesh strainer into a large pitcher. Add the sugar to the tea and stir to dissolve. Cool to room temperature, cover, and refrigerate until ready to drink.
3. Fill tall glasses with ice. Add enough tea to fill the glasses about ¾ full. Then float 3 to 4 tbs. of evaporated milk over the ice. Serve with iced tea spoons.

• 6 teabags constant comment
• 1 1/4 cup boiling water
• 1/2 cinnamon stick
• 2 tablespoons sugar
• 4 ounces vodka
• 1/4 cup fresh orange juice
• garnish with zest of orange and cinnamon stick

1. steep teabags in boiling water with cinnamon stick three minutes
2. remove bags and cinnamon stick, add sugar, stirring until dissolved
3. chill tea mixture
4. pour two ounces tea, one ounce vodka and 1 tablespoon orange juice into shaker with ice
5. shake and strain into martini glass
6. garnish with strip of orange zest and cinnamon stick