top of page

Rooibos and Fynbos Honey G&T


INGREDIENTS

200ml Schweppes Tonic Water

175ml Bombay Sapphire Gin

Honey (to taste)

1 cup Rooibos tea leaves

Naartjies

Fresh mint

METHOD

1. Pour 175ml Bombay Sapphire gin into a teapot.

2. Add 1 cup rooibos tea leaves to the infuser and place in the teapot.

3. Add honey to the tea leaves and allow the gin to infuse for 4-6 hours.

4. In a glass jar, muddle a handful of naartjie segments.

5. Grate naartjie zest and set aside.

6. Use a honey spoon to drip honey into the glasses for serving.

7. Spoon 1 tbsp of muddled naartjie pieces into each glass. Top the naartjie with ice cubes.

8. Remove the tea leaf infuser from the teapot.

9. Pour 1 shot of the infused Bombay Sapphire gin over the muddled naartjies and ice top with Schweppes tonic water.

10. Garnish with naartjie zest and fresh mint leaves, serve and ENJOY!




Planning to try this?


If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

181 views

Recent Posts

Comments


Join the Foodies community and share your Foodies of SA creations with us!

home page 1440x436px.jpg
bottom of page