Recipe: Cocktails with tea

Serves 1.

Many toddy recipes add lemon peel or lemon juice, which works great, although it ventures into Whiskey Skin territory. Sugar in place of honey will do, though Jesse Held of Parlour suggests pairing honey with yerba mate, which can be used instead of tea.

• 2 oz. (1/4 c.) spirit (apple brandy and peaty Islay Scotches are particularly good, but your favorite whiskey should work well; the faint of heart may opt for 1.5 oz.)

• 1 tsp. honey

• 3 to 4 oz. (3/8 to 1/2 c.) hot brewed tea (your choice of flavor)

• Cinnamon stick and lemon slice, for garnish

Directions

Nutrition information per serving:

Calories150Fat0 gSodium4 mg

Carbohydrates6 gSaturated fat0 g Calcium0 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 1.

• 2 oz. (1/4 c.) tea-infused gin (see below)

• 1 oz. (1/8 c.) fresh lemon juice

• 0.5 oz. (1 tbsp.) simple syrup (see Note)

• Club soda

• Lemon peel, for garnish

To infuse gin: Steep about 1 teaspoon loose tea leaves in 1 liter of spirit for 20 to 40 minutes; strain. For a smaller batch, 1 tea bag per 12 ounces of gin works fine.

To make Tom Collins: Add infused gin, lemon juice and simple syrup into a Collins glass filled with ice. Stir and top with club soda. Garnish with lemon peel.

Nutrition information per serving:

Calories160Fat0 gSodium26 mg

Carbohydrates9 gSaturated fat0 g Calcium10 mg