NYC’s Strip House has a new High Tea cocktail which mixes raspberry tea with cucumber. This cocktail is light and refreshing in the summer heat.
High Tea Cocktail
- 2 oz. Langley Gin (Empire Merchants) or Cimmaron Tequila (Nicolas Palazzi)
- 1/2 oz. Aperol
- 1/2 oz. Fresh Grapefruit Juice
- 1 1/2 oz. Raspberry Tea Syrup*
- 1 oz. Fresh Cucumber Juice**
Preparation: Combine all ingredients in a pint glass, add ice, and shake for 30x seconds. Strain over fresh ice in a Highball glass. Garnish is a slice of cucumber.
*Raspberry Tea Syrup
Take 2 tea bags to a quart of simple syrup and let sit for at least 24 hours in cooler. Remove tea bags after initial 24 hours. Mixture is good for 2 weeks.
Take a cucumber with half skin on it and put into a blender. Add a bit of water. Puree. Strain. Good for 3 days.