Moroccan Mint Tea Juleps
with MOROCCAN MINT TEA
Spiced Simple Syrup:
- 1 cup granulated sugar
- 1 cinnamon stick, broken
- 3 cloves
- 1/2 cup crystallized ginger chips
- 4 teaspoons Moroccan Mint Tea
- 1 cup water
Iced Moroccan Mint Tea:
- 2 oz. tequila
- 1 oz. Cointreau or Triple Sec Liqueur
- 2 oz. Island Mango Concentrate
- (Optional) Salt or sugar to rim the glass
- 4 parts Moroccan Mint Iced Tea
- 2 parts bourbon
- 1 part Moroccan Spiced
- 3–5 leaves fresh mint
(option, for garnishment)- Ice
Prepare the Spiced Simple Syrup by combining the ingredients in a saucepan and simmering on low heat for 10 minutes. Cool, strain, cover, and seal in an airtight container. Place in refrigerator for up to 1 month.
Prepare the Moroccan Mint Iced Tea by heating 2 cups of water to 175F and adding the tea leaves for 3 minutes. Remove the tea leaves and add 2 cups of ice. Chill in refrogerator.
Make the Cocktail by muddling fresh mint leaves in an 8-ounce glass. Add 4 ounces Moroccan Mint Iced Tea, 2 ounces bourbon, and 1 ounce of Spiced Simple Syrup. Top with ice and optional mint garnish.
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