Brian Barnes of Bristol Seafood demonstrates how to infuse your tea with different fruit flavors.
See more at www.bristolseafoodgrill.com.
For the Raspberry Nectar, White Ginger Pear or Pomegranate Blackberry Tea Forte teas:
Ingredients:
Tea-Over-Ice pitcher (includes an upper and lower pitcher)
8-16 oz. of hot water
Tea Forte tea bag of your choice in eco-friendly diffuser
Lemon wedge to garnish
Instructions:
1. Add ice to bottom pitcher
2. Stack other pitcher on top of the larger pitcher.
3. Place tea bag and steeping diffuser of your choice into top pitcher.
4. Poor hot water into top pitcher to begin steeping process.
5. Steep for 3-5 minutes according to personal preference.
6. Remove top pitcher and poor contents into bottom pitcher, over ice.
7. Garnish with lemon wedge and enjoy!
For the Ginger Pear Whiskey Fizz:
Ingredients:
2 oz. Finger Pear Whiskey infusion
.5 oz. simple syrip
LaMarca Prosecco, or another sparkling wine of your choice
Ice
Green apple peel for garnish
Instructions:
1. Fill mixing tin with ice.
2. Combine tea infused whiskey and simple syrup.
3. Shake until tin is frosted - shake well!
4. Strain into a coupe glass.
5. Top with prosecco.
6. Garnish with green apple peel.
