I am trying to embrace the idea of naming my cocktails, not just attempting to sum up the ingredients in the title. That method is not as refined as I would like, and sometimes that method can produce a sentence instead of a name.
I could easily picture Olenna Tyrell sipping her ice tea in the garden and making some comment that it needed a little booze. Effectively sending a servant running through the flowers to fulfill her request. You do not want to be on the receiving end of her
This cocktail is perfect for your next warm weather party, and it is written in batch form so all you need to do is create a pitcher and tell your guests to help themselves!
Pour yourself a glass of cold brewed green tea with homemade cherry juice and mint infused vodka.
The Rose’s Thorn
4 Green-Tea Teabags
6 C Water
For Cherry Juice
1 C Water
1 C Frozen Cherries
2 Tbsp Sugar
For Mint Infused Vodka
15 mint leaves
2 C Vodka
For Batched Cocktail
6 C Iced Tea
1 C Cherry Juice
2 C Mint Vodka
Plenty of Ice
The night before or the morning of the big soiree place tea bags in a pitcher of cold water. We are going to cold-brew the tea! As long as you think of it ahead of time it is actually much easier and less active time consuming then hot-brewing tea.
Unlike hot-brewing tea, with cold-brewing, you don’t need to monitor the temperature of the water and risk burning the tea leaves.
Tip: According to Tins Roof Teas cold-brewing tea produces fewer tannins than traditional brewing. “Tannins are a type of polyphenol, an antioxidant compound in tea leaves that imparts an astringent taste to the tea” This results in a smoother and sweeter tasting tea.
We want the leaves to brew for 8-12 hours. When the tea is done remove tea bags from the water.
You are more than welcome to make the cherry juice the day before as well! Why not just get it out of the way if you have the time.
In a medium saucepan combine water and cherries, save yourself the hassle and grab a bag of pitted frozen sweet cherries. Add sugar and simmer until the sugar has dissolved and the cherries have thawed. Let simmer for about 10 minutes.
Once the cherries have cooled, transfer your blender with the liquid and blend together. Store in an airtight container.
Adding mint was a last minute decision, I had it for my Secret Garden Salad, and thought it would be a wonderful addition to this boozy ice tea.
I do not believe the drink suffered for lack of preparation in infusing my vodka with mint. The herb was very pungent and it did not take any time at all to completely mask the vodka with cool flavors.
In my cocktail shaker, I muddled about 15 mint leaves in my vodka and let them steep for about an hour.
At this moment you can combine all these ingredients into a pitcher. I ended up keeping my vodka separate, I wanted to provide my friends with an option of just enjoying the ice tea without the booze. It is a Sunday night after all and I was pretty sure the three of us was not going to be able to make our way through a whole pitcher.
Tip: I ended up making these lovely mango roses in my ice cubes, which was much easier than I thought they would be. Using a vegetable peeler I skinned the mango and cut the skins into various sizes with curved ends. I even did a few for the flesh, but eventually, the flesh got a little too fibrous and it was too difficult to use the peeler effectively. Line an ice cube tray with the pieces of skin, starting with the larger pieces and overlapping until it meets in the center with smaller ones.
Fill with water, but not all the way up, and freeze overnight!