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The Sevillian

Bourbon-spiked iced tea is made all the more refreshing with a splash of fresh mint syrup.

 

2 oz. bourbon

1 oz. Seville orange marmalade (regular orange marmalade will work, just avoid overly sweet brands)

1/2 oz. mint syrup

4 oz. brewed iced tea (Patton-Bragg uses Luzianne)

Tools: shaker

Glass: Collins

Garnish: fresh mint sprig

 

Combine all ingredients and dry shake. Pour without straining into an ice-filled glass and garnish.

 

For the Mint Syrup: Combine 1/2 cup of granulated sugar and 1/2 cup of water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat, and while the syrup is warm, but not hot add 1/4 cup fresh, packed mint leaves and let it steep until leaves darken, about 15 minutes. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.


Kimberly Patton-Bragg, New Orleans

 

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