Recipes

Black Tea Birdie

From: Owner/beverage director Jenny Schwarz, Hopscotch, Oakland, CA. Yield: 1 serving.

2 oz. tea-infused vodka*
1 oz. fresh-squeezed lemon juice
1 oz. honey syrup (honey diluted 1:1 with water)
as needed to top off, ginger beer

Tea-Infused Vodka:
750 ml vodka
10 grams red rooibos tea
10 grams sun-ripened Pu’er tea

To infuse vodka: Mix a blend of red rooibos and sun ripened

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish