With the Fourth just around the corner (and temperatures reaching the triple digits this week in Texas), I’m in need of a little patriotism. Preferably, the ice cold sort. Thanks to those colonists getting unruly back in 1773, we got the start of a revolution, a bay full of tea, and one heck of a drink name. Sweet and refreshing, the “Boston Tea Party” is my official Independence Day beverage this year. Similar to a Long Island Iced Tea, this cocktail uses real iced tea instead of cola. It also derives interest and depth from it’s secret ingredient: Bittermen’s Boston Bittahs, “a peculiar combination of citrus and chamomile.” Careful with this one — it goes down easy and packs a lot of punch! Read below for instructions on brewing your own Uncle Sam-approved pitcher:
Ingredients:
- iced tea bags
- 5 tablespoons St-Germain (elderflower liqueur)
- 1 1/2 cups white rum
- 3/4 cup dry vermouth
- 1 teaspoon Boston Bittahs
- 3/4 cup water
- lemons
Instructions:
Combine the tea packets and vermouth in a pitcher and let steep for ten minutes. Add 3/4 cup water, rum, St-Germain, and bitters. Cover and chill for at least 1 hour. Pour into glasses filled with ice and garnish with a lemon wedge. Sit back and watch the fireworks!
*This recipe was inspired by The Boston Tea Party recipe by Jim Mehaan on bonappetit.com
