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Recipe courtesy of Bobby Flay

B and Tea

  • Level: Easy
  • Yield: 1 serving
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 1 servings
    Calories
    524
    Total Fat
    0
    Saturated Fat
    0
    Carbohydrates
    108
    Dietary Fiber
    3
    Sugar
    102
    Protein
    1
    Cholesterol
    0
    Sodium
    13
  • Total: 45 min
  • Active: 10 min
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Ingredients

Mint Simple Syrup:

1/2 cup sugar

1/4 cup fresh mint leaves

Cocktail:

1 1/2 ounces bourbon, such as Jim Beam Black

1 1/2 ounces good-quality black tea, such as City Harvest Black Tea, strong brewed and chilled

1/2 ounce fresh lemon juice

1/2 ounce fresh lime juice

Orange slice

Ice cubes

Fresh mint sprig, for garnish

Directions

  1. For the mint syrup: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil. Cook until the sugar has melted. Stir in the mint and let steep 30 minutes. Strain the mint leaves. For the cocktail: Combine the bourbon, tea, lemon juice, lime juice and 2 ounces mint syrup in a cocktail shaker and shake for 5 seconds. Rub the orange slice around the rim of highball glass and fill with ice. Pour the cocktail over the ice and garnish with the mint sprig.
  2. SERVINGS: 1
  3. Calories: 230
  4. Total Fat: 0 grams
  5. Saturated Fat: 0 grams
  6. Protein: 0 grams
  7. Total carbohydrates: 35 grams
  8. Sugar: 33 grams 
  9. Fiber: 0 grams
  10. Cholesterol: 0 milligrams
  11. Sodium: 2 milligrams

Recipe courtesy of Bobby Flay

Show: Brunch @ Bobby's
Episode: Southern Comfort Brunch

Categories:

American Southern Recipes Tea Recipes Heart-Healthy Low Calorie Low-Cholesterol Low-Fat Low Sodium Gluten Free

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1 Review
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Anonymous

"... and then, we're going to dice, and add about a half cup of Calabrian chili peppers, just to give it a little heat. Hopefully the judges will like that, but who knows, I could lose for that. I like it. The mint cuts the rich sweetness a bit, and the orange gives that initial contrast note. Hopefully the judges will appreciate my "elevated" take on this - using the "deconstructed" sweet tea: using tea, and simple syrup. The bourbon really is the point, but you have to package it properly, for the south. And there's no better way to do that, than with sweet tea.

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