Bohemian Raspberry Tea
Cocktail by Kennadie Cochran
Ingredients:
1.5 oz Deep Eddy vodka infused with raspberry hibiscus tea
.5 oz Deep Eddy Lemon
.5 oz simple
Topped with a splash of brewed black tea
Preparation:
Shake and strain the top three ingredients, pour over ice top with a splash of black tea.
To infuse Deep Eddy, use 4 tea bags to one liter let infuse for about 10-15 minutes or until color reaches fuscia.
Garnish:
Raspberry, mint, dehydrated orange
Glassware:
Rocks glass
Cocktail Inspiration:
My idea was to use deep Eddy tea with a raspberry hibiscus syrup but changed my idea based on the requirements of the contest.
