Our drink of this week was a huge hit at Chicago Gourmet, the annual festival of fantastic food & drink here in Chicago in late September. This year, we teamed up with the fine folks at Rishi Tea for a tea-infused gin cocktail. Their team really knocked it out of the park with this delicious sipper – perfect for an early fall day or Indian summer evening.
G & Tea
2 oz Gin No. 6 infused with Rishi Orange Blossom Tea*
1/4 a Tangerine cut into wedges, or two half moon slices of orange
2 Sprigs of Mint
5 oz Good Tonic Water (we used Fever Tree, as usual)
Muddle fruit and mint in tall or wide glass. Fill with ice, then add gin and tonic. Stir and enjoy!
*To make the tea infusion, add 4 tbsp of tea to 1 bottle of gin. Infuse for 40-45 minutes, then fine strain.
