- 6 mint tea bags
- 1 lime, peeled without pith
- 2 tablespoons superfine sugar
- 1 lime, chopped
- 1 small bunch mint, leaves picked, plus 4 sprigs reserved for garnish
- 1 cup light rum
- 1/4 cup lime juice
- 1/2 cup simple syrup
- Ice cubes, for serving
Bring 4 cups water to a boil, add the tea bags and lime peel. Remove from the heat, and let stand for 5 minutes. Remove the bags and peel, then transfer the tea to a pitcher and chill.
Put the diced sugar, chopped lime and mint leaves in a pitcher and muddle. Stir in the chilled tea, rum and lime juice. Sweeten with the simple syrup. Pour over ice into 4 tall glasses, and then garnish each glass with a mint spring.
Recipe courtesy of Bobby Flay