Asian Iced Tea
Author and former Gramercy Tavern managing partner Nick Mautone, likes to serve this drink as a summer refresher over ice in a tall glass. But we think it’s strong enough to use as a party punch and serve in 2-ounce portions over ice.
Game plan: The tea, sake, rum, and syrup can be combined ahead of time and kept covered in the refrigerator. Prior to serving, add ice and stir.
This recipe was featured as part of both our Spicy Holiday Cocktail Party menu and our Picnic Recipes photo gallery.
- 4 cups Basic Iced Tea, made with good-quality green tea and without simple syrup
- 1/2 cup filtered sake, such as Gekkeikan
- 1/2 cup light rum
- 1/2 cup Ginger Syrup
- Grated orange zest, for garnish
- Crystallized ginger, for garnish
1Combine iced tea, sake, rum, and syrup in a large pitcher with ice. Taste and add more syrup if desired.
2Pour into iced tea glasses over ice and sprinkle orange zest on top. Float a piece of crystallized ginger on top and serve.
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