Cranberry & Coconut G&Tea
Makes 4
INGREDIENTS
1 bag cranberry and cinnamon tea
½ cup chopped pineapple
Peel of 1 small orange
½ lemon, sliced
2 tsp honey
1 sprig mint
240ml Bombay Sapphire Dry Gin
200ml coconut water
Serving suggestion:
Ice
Fresh pineapple slices
Mint leaves
METHOD
-
Make tea by placing the cranberry and cinnamon tea bag in a glass jug and topping with 120ml hot water. Allow to steep before removing the tea bag and putting aside to cool completely.
-
Place the pineapple, orange peel, lemon slices, honey, mint and the tea into a small coffee plunger or French press.
-
Allow to infuse for 15-30 minutes before pressing and filtering the fruit from the mixture.
-
Place Bombay Sapphire Dry Gin, coconut water and a handful of ice in a cocktail shaker and shake to infuse and cool.
-
Place 3 blocks of ice at the bottom of each of 4 tumbler glasses and pour the gin and coconut water mixture between each equally.
-
Divide the infused tea mixture amongst the tumbler glasses.
-
Garnish the side of each glass with a slice of pineapple and a few mint leaves and ENJOY!