BROOKLYN BURRO
This drink is called a "burro" because it's a play on the mule-which in the cocktail world refers to any drink that has a kick of ginger. For many mules, this means ginger beer, but Ivy Mix's version relies on spicy ginger syrup for its zip. Rounded out with pineapple and lime, it's a delightfully refreshing cocktail.
Provided by Ivy Mix
Categories beverage
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Into a small pot set over low heat, add ginger juice and sugar. Stir frequently until sugar is dissolved; then turn off the heat and allow syrup to cool. (Note: Ginger Syrup will keep in an airtight container in the fridge for up to 2 weeks. Ivy Mix recommends adding a shot of vodka to extend shelf life to 1 month.)
- Assemble: Into a cocktail shaker, add cooled Ginger Syrup, pineapple juice, lime juice, rum, and bitters; top the shaker with ice. Fill a rocks glass with ice, then add about an inch of club soda. Cover and shake the cocktail vigorously for about 10 seconds; strain into the glass. Garnish with a slice of candied ginger and a lime wheel, speared with a cocktail stick.
REFRIGERATOR-BREWED SWEET ICED TEA
Provided by Sunny Anderson
Time 8h10m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as add the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally.
- When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the tea. Serve over ice.
SUNNY'S BLUEBERRY THYME INFUSED TEA
Provided by Sunny Anderson
Categories beverage
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a pitcher, add the blueberries, thyme, lemon zest and lemon juice. Muddle until the blueberries are mashed and everything smells like lemon and thyme. Add the cold brew bags and 6 cups water. Rest in the refrigerator for at least 4 hours, stirring every hour.
- Strain the tea through a sieve lined with a wet coffee filter or wet paper towels. Sweeten to taste and serve over ice.
SUNNY'S CHAI TEA
Provided by Sunny Anderson
Time 5m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring 2 cups of water to a boil. Add the tea bags, peppercorns and cloves and let steep for 5 minutes. Strain into 2 large mugs. Top with the milk and pumpkin pie spice. Garnish with the cinnamon sticks.
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