SPICED TEA MOJITO
Steps:
- Combine the cardamom, cinnamon and 3 cups water in a medium saucepan and bring to a bare simmer. Remove from the heat, stir in the sugar, and add the tea bags and 4 sprigs of the mint. Let steep for 6 minutes, then remove the tea bags. Let the tea cool to room temperature. Transfer to the refrigerator to chill. Strain the tea into a measuring cup, discarding the solids. Stir in the lemon juice.
- Tear the remaining 8 sprigs mint and divide them evenly among 4 rocks glasses. Gently muddle the mint with the back of a spoon. Fill the glasses with ice, then divide the chilled tea evenly among the glasses. Add a shot (1 1/2 ounces) of rum to each glass and top off with a splash of sparkling water. Stir and serve.
ASIAN SWEET TEA OR ASIAN MOJITO
Steps:
- In a cocktail shaker, add the basil and the sugar cube. Muddle them together in the bottom of the shaker until the basil is fragrant. Pour in the green tea, lime juice, rum and honey. Stir until well mixed. Carefully pour the mixture into a highball glass filled with ice. Garnish the cocktail with the lime wedge and a basil leaf.
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- Place 4-5 mint leaves and 1 lime slice in a sturdy cocktail glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice.
- Add the Milo’s Famous Sweet Tea, rum (if using), 1 lime slice and enough ice to fill the class 2/3rds of the way through. Stir with a spoon to combine.
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