<p class="p1"><span class="s1">To celebrate anything,I have this Green Tea Gimlet Cocktail recipe from the wonderful <a href="http://astore.amazon.com/familyfreshcooking-20/detail/1612432220"><span class="s2">Savory Cocktails</span></a> book by Greg Henry (<a href="http://www.sippitysup.com/"><span class="s2">Sippity Sup</span></a> blog.) Let’s sip!</span></p>
Pour the gin into a 3 cup or larger pitcher. Add the tea bags & let sit at room temperature for at least 1 hour. When ready to serve, remove the tea bags and add the lime juice & citrus syrup. Stir until well combined.
For each cocktail, add about 3 1/4 ounces of the base to a cocktail shaker 2/3 filled with ice. Cover and shake vigorously; strain into an ice filled old fashioned glass.Squeeze a lime wedge over the drink & drop.
Stir the ingredients together in a medium saucepan over medium-high het. Bring to a boil, stirring occasionally until the sugar is dissolved. Lower the heat to low & continue cooking until a syrupy consistency is achieved, about 4 minutes. Remove from the heat & let stand for 30 minutes. Strain though a wire-mesh sieve double lined with damp cheesecloth. Store refrigerated in an airtight container for up to one month. Makes 1 1/2 cups.
This recipe is from [Savory Cocktails|http://astore.amazon.com/familyfreshcooking-20/detail/1612432220] by Greg Henry. Page 23.
Ingredients
Directions
Pour the gin into a 3 cup or larger pitcher. Add the tea bags & let sit at room temperature for at least 1 hour. When ready to serve, remove the tea bags and add the lime juice & citrus syrup. Stir until well combined.
For each cocktail, add about 3 1/4 ounces of the base to a cocktail shaker 2/3 filled with ice. Cover and shake vigorously; strain into an ice filled old fashioned glass.Squeeze a lime wedge over the drink & drop.
Stir the ingredients together in a medium saucepan over medium-high het. Bring to a boil, stirring occasionally until the sugar is dissolved. Lower the heat to low & continue cooking until a syrupy consistency is achieved, about 4 minutes. Remove from the heat & let stand for 30 minutes. Strain though a wire-mesh sieve double lined with damp cheesecloth. Store refrigerated in an airtight container for up to one month. Makes 1 1/2 cups.
This recipe is from [Savory Cocktails|http://astore.amazon.com/familyfreshcooking-20/detail/1612432220] by Greg Henry. Page 23.
