Rhubarb Punch G&Tea
Prep Time
3 minutes + 1 hour chilling for sugar syrup
Difficulty
Not too tricky
Serves
5
INGREDIENTS
5g (2 heaped tsp) Rhubarb Punch Fruit & Herbal Infusion
125ml freshly drawn boiled water
100g granulated sugar
A couple of slices of fresh ginger (optional)
Ice cubes
50ml gin per serving (optional)
150ml good-quality tonic water per serving
Lime wedges to garnish
METHOD
- Infuse the Rhubarb Punch with the sliced ginger in freshly drawn boiled water for 5 minutes, then strain.
- Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
- Transfer the sugar syrup to the fridge and allow it to cool.
- Fill a highball glass with ice and add 25ml of the cooled Rhubarb Punch sugar syrup.
- Add the gin, top up with tonic water and stir to combine.
- Garnish with lime wedges.
5g (2 heaped tsp) Rhubarb Punch Fruit & Herbal Infusion
125ml freshly drawn boiled water
100g granulated sugar
A couple of slices of fresh ginger (optional)
Ice cubes
50ml gin per serving (optional)
150ml good-quality tonic water per serving
Lime wedges to garnish
- Infuse the Rhubarb Punch with the sliced ginger in freshly drawn boiled water for 5 minutes, then strain.
- Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
- Transfer the sugar syrup to the fridge and allow it to cool.
- Fill a highball glass with ice and add 25ml of the cooled Rhubarb Punch sugar syrup.
- Add the gin, top up with tonic water and stir to combine.
- Garnish with lime wedges.
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Where to Next?
Storm in a Teacup
Prep Time
3 minutes + 1 hour chilling for sugar syrup
Difficulty
Not too tricky
Serves
5
INGREDIENTS
5g (2 heaped tsp) Ginger Beer Fruit & Herbal Infusion
125ml freshly drawn boiled water
100g granulated sugar
A few slices of fresh ginger
1 lime (rind, juice and wedges)
Ice cubes
50ml dark rum per serving (optional)
100ml soda water per serving
Angostura bitters (optional)
METHOD
- Infuse the Ginger Beer with the sliced ginger and a few curls of lime rind in freshly drawn boiled water for 5 minutes, then strain.
- Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
- Transfer the sugar syrup to the fridge and allow it to cool.
- Fill a teacup with ice and add 25ml of the cooled Ginger Beer sugar syrup.
- Add the juice of half a lime, a couple of dashes of Angostura bitters and the dark rum. Top up with soda water and stir to combine.
- Garnish with lime wedges.
5g (2 heaped tsp) Ginger Beer Fruit & Herbal Infusion
125ml freshly drawn boiled water
100g granulated sugar
A few slices of fresh ginger
1 lime (rind, juice and wedges)
Ice cubes
50ml dark rum per serving (optional)
100ml soda water per serving
Angostura bitters (optional)
- Infuse the Ginger Beer with the sliced ginger and a few curls of lime rind in freshly drawn boiled water for 5 minutes, then strain.
- Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
- Transfer the sugar syrup to the fridge and allow it to cool.
- Fill a teacup with ice and add 25ml of the cooled Ginger Beer sugar syrup.
- Add the juice of half a lime, a couple of dashes of Angostura bitters and the dark rum. Top up with soda water and stir to combine.
- Garnish with lime wedges.
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Where to Next?
Peaches & Cream Iced Tea Cocktail
Prep Time
3 minutes + 30 minutes chilling for iced tea
Difficulty
Super easy
Serves
5
INGREDIENTS
15g (6 heaped tsp) Peaches & Cream Fruit & Herbal Infusion
500ml freshly drawn boiled water
2 tsp honey or agave
Ice cubes
50ml peach juice per serving
50ml Cognac or peach brandy per serving (optional)
Fresh peach slices and sprigs of mint to garnish
METHOD
- Add the Peaches & Cream to a teapot with freshly drawn boiled water and infuse for 15 minutes.
- Strain into a 1-litre jug and stir in the honey until it dissolves. Transfer the sugar syrup to the fridge and allow it to cool.
- Once cooled, load the jug with ice, leave it to melt and stir again – this is your Peaches & Cream iced tea.
- Add a few ice cubes to each tumbler, followed by the peach juice, brandy and 200ml of the Peaches & Cream iced tea. Stir to mix.
- Serve with a fresh peach slice and a sprig of mint in each glass.
15g (6 heaped tsp) Peaches & Cream Fruit & Herbal Infusion
500ml freshly drawn boiled water
2 tsp honey or agave
Ice cubes
50ml peach juice per serving
50ml Cognac or peach brandy per serving (optional)
Fresh peach slices and sprigs of mint to garnish
- Add the Peaches & Cream to a teapot with freshly drawn boiled water and infuse for 15 minutes.
- Strain into a 1-litre jug and stir in the honey until it dissolves. Transfer the sugar syrup to the fridge and allow it to cool.
- Once cooled, load the jug with ice, leave it to melt and stir again – this is your Peaches & Cream iced tea.
- Add a few ice cubes to each tumbler, followed by the peach juice, brandy and 200ml of the Peaches & Cream iced tea. Stir to mix.
- Serve with a fresh peach slice and a sprig of mint in each glass.
