Iced Tea to a ‘tee’

The quintessential summer beverage: Iced Tea.
Since June celebrates National Iced Tea Month.
Whether a purist and pristine classic…
or adventure with flavors and blends.
The Menu Shoppe has it covered…
sweet ideas for summery beverage menus.
Iced Tea varieties glisten on Chalkboard or LED Board
Mint and creative trims are also niceties.
Lemon Grass and Ginger Iced Tea
1 stalk fresh lemon grass
1/2 cup sugar
7 thin slices fresh ginger
5 bags green tea
Rinse lemon grass, cut into 2-inch lengths, and crush with the flat side of a large knife. In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like. Discard tea bags; let tea cool, about 30 minutes.
Pour through a fine strainer into a pitcher.
Cover and chill until cold, at least 2 hours.
Pour into tall glasses filled with ice.
Pomegranate and Lime Iced Tea
8 cups boiling water
8 tea bags
2 cups pomegranate juice
3 limes, thinly sliced
1/4 cup sugar
Pour the water into a heat-resistant pitcher.
Add the tea bags and let steep for
10 minutes. Remove and discard the bags and allow the tea to cool to room temperature before refrigerating.
Add the pomegranate juice, limes, and sugar and pour over ice.
The classic favorite…
Long Island Iced Tea
1 ounce vodka
1 ounce gin
1 ounce white rum
1 ounce white tequila
1/2 ounce Triple Sec
2 tablespoons freshly squeezed lemon juice
1/2 cup cola, or to taste
trim: lemon slices
Fill a cocktail shaker with ice.
Pour the vodka, gin, rum, tequila, Triple Sec, and lemon juice into the shaker.
Cover and shake vigorously to combine and chill. Pour the mixture, ice and all, into 2 glasses or beer mugs and top off with the cola. Trim with lemon wedges. Serve.
Overnight steeping amplifies flavor.
…and/or add a drizzle of favorite liqueur.
Spiced Honey Iced Tea
1 quart water
8 Earl Grey tea bags
8 cinnamon sticks, broken into pieces
8 cardamom pods, crushed
2 tablespoons coriander seeds, crushed
2 teaspoons anise seeds, crushed
2 teaspoons allspice berries, crushed
1/2 to 1 teaspoon black peppercorns, crushed
3 tablespoons honey
Lime wedges, thinly sliced oranges and cinnamon sticks, for trim. Bring the water to a boil in a medium saucepan. Add the tea bags, remove from the heat and let steep for 20 minutes; discard the tea bags. Reheat the tea and pour it into a heatproof bowl. Add all of the spices, cover and let steep overnight. Strain the tea into a medium saucepan. Reheat the tea and stir in the honey; let cool. For each drink, pour the spiced tea over cracked ice. Garnish with a lime wedge, an orange slice and a cinnamon stick and serve.
NOTE: The strained and sweetened spiced tea can be refrigerated for 3 days.
If it’s on the menu…
the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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