Summer is making it’s slow entrance into Austin. For us that means ever-running air conditioning, tank tops, and drawn-out evenings with a teacher husband whose school year is coming to a close. It also means this rooibos mint tea cocktail and iced tea that I can’t get enough of.
When Rowen of FRVRLND reached out to a Olive + Rye, Forage + Fodder, and Katie Jameson Photography for collaboration we all jumped at the chance to put her summer product line to use. Her collection of hand-made, small-batch housewares are what dreams are made of. Using understated, simple materials she creates gorgeous and unique items that fit beautifully into any home. Suffice it to say, Danielle and I were all too soon dreaming up recipes for a simple cocktail and iced tea.
We wanted to keep the ingredients simple and fresh. Ingredients one normally finds in their kitchen. It allowed us to fully understand the beauty and usefulness of the FRVRLND product line. from scoops, to muddlers, to boards… we were swooning.
We eventually settled on a rooibos and mint tea cocktail as well as a rooibos mint iced tea. Both so subtle, so simple, and so very refreshing.
Rooibos and Mint Tea Cocktail
– 1 tsp of sugar
– 10 mint leaves
– 4 tsp of loose rooibos tea
– 4 ounces hot water
– 4 ounces of bourbon (we used Buffalo Trace)
Using a linen tea bag or tea infuser, steep the tea in boiling hot water. Allow to steep for 4-7 minutes, you’ll want the tea to be strong but not too bitter. While the tea is steeping begin on the cocktail. In a cocktail shaker or flat-bottomed cocktail mixing glass combine mint and sugar. Muddle until mint is thoroughly crushed and sugar is combined. Once the tea has steeped to desired strength measure out 4 ounces into the shaker (be careful, it might be hot!). Add bourbon. Fill shaker with ice and stir until the cocktail is jet cold. Double strain the mixture into two cocktail glasses and garnish with lemon peel and mint sprig. Enjoy!
This drink would also be wonderful served on ice. Just combine and stir all ingredients without the ice in the shaker and pour into a highball glass filled with ice.
Rooibos Mint Iced Tea
-5 tsp of loose rooibos tea
-24 oz water
-25 muddled mint leaves
-2 oz simple syrup
-lemon, thinly sliced into round
-chilled club soda
using a linen tea bag or wire mesh tea infuser, steep the tea in water that’s just off the boil until it reaches your desired strength. you’ll want it to be stronger than normal, so 5-10 minutes should be about right. muddle your fresh mint leaves until crushed and add to the steeping tea. in a small pitcher, combine the simple syrup and strained tea & crushed mint mixture, and stir well until combined. fill each glass with ice, leaving room for two lemon slices per glass and split the tea mixture evenly between the glasses. top off with chilled club soda and enjoy. makes four delicious glasses.
scoops + boards: frvrlnd // tea recipe: forage + fodder // photos: katie jameson photography