In case you’ve been stuck inside air conditioned bliss and haven’t ventured outside recently, it is scorching! Hot weather always yields a just right reason for sun-tea, and here are two non-traditional sun-teas to try this summer from Ian Ward, mixologist at Snake Oil Cocktail Company in San Diego. Enjoy!
Minneola Sun Tea
2 Liters Warm Water
2 Minneola Oranges
1 C Honey
½ C Earl Grey
In a large glass container, combine the water, tea leaf and oranges. Allow 1 hour to pass, giving the tea proper time tea gently steep. Taste to make sure the orange and tea have had enough time to infuse. If both need more time…leave both. If one of the ingredients needs more time to infuse, remove the other ingredient and leave the slow poke ingredient in they water. Taste until you are satisfied. Remove all ingredients from the water when you are happy. Whisk in honey to
the container, and disperse into serving jars or pitchers.
½ Ounce of Campari
1 Ounce of Lemoncello
1 ½ Ounce of Minneola Sun Tea
Slice of Minneola Orange
Combine the Campari, Lemoncello & Sun Tea in a shaker filled with ice.
Shake, and strain into a Collins glass filled with ice. Garnish with a
slice of Minneola orange."