So when we hit the local liquor store for various delicious goods, they have a magazine at the counter for the taking. It’s actually filled with not only drink recipes, but some great food ones. I have picked a few that I want to give a try from the latest copy. But there was one that was calling to me today. It was a “white tea punch,” but as I had a bottle of unsweetened, cold, green tea in the fridge, I thought I would make it a green tea punch. It’s super warm out today and I thought that something ice cold and refreshing would go perfectly for the BBQ’d chicken that was happening for supper.
I’m glad I made it! I used my little kitchen scale to get the proper measurements, freshly squeezed lemon juice, and sweetened the tea with some Splenda (melted in a touch of hot water). Needless to say, it overrode my dislike of gin and I have now found a way to use up that bottle of tea. Probably all of it tonight.
It’s really like a jazzy lemonade, and tastes just fine using green tea instead of a white tea. It’s basically a whiskey sour, with a twist on the recipe. Throwing in fresh mint, using white tea, and using berries as a garnish would all be acceptable and tasty changes!
Oh and because I used Splenda as my sweetener? Low carb!
- 1.5 oz Beefeater London Dry gin
- 2 oz chilled sweetened green tea
- 1/2 oz lemon juice
- Lemon zest or berries for garnish
- In a mixing glass, combine the gin, tea, and lemon juice with ice.
- Place ice cubes in a glass and strain the liquid over top.
- Garnish and serve.