Author Notes
I've been obsessed with the combination of smoked tea and orange for some time and have put it in everything from slow-cooked pork to ice cream. Every year we send out a New Year's card and include a food and drink recipe. This year the food was a grilled cumin lamb which I thought would be fabulous with a smoked tea, orange-laced cocktail. Lime and ginger seemed obvious pairings and the cassis was a touch I had enjoyed in a mezcal drink at a local restaurant. This makes a great mocktail as well and can be made with orange in lieu of kumquats. —savorthis
Ingredients
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2 cups
water
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1/2 cup
sugar
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1/2 cup
kumquats, sliced (plus some for garnish)
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2
lapsang souchong teabags
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2 ounces
lime juice (plus lime for garnish)
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4 ounces
100% agave tequila
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8 ounces
ginger beer
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cassis
Directions
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Simmer water with sugar and kumquats about 10 minutes or until simple syrup is very orange-y. Steep tea bags in syrup 5 minutes, remove tea bags and cool.
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I used ounces, but the basic proportion for each drink is: mix 1 part tequila, 2 parts tea, 1/2 part lime juice in a shaker with ice and shake vigorously. Strain into a cup and add 2 parts cold ginger beer. Pour a tablespoon or so of cassis over a spoon against the edge of the glass. Garnish with thin slices of kumquat and lime and (optionally) grated frozen ginger.
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