Source: National Honey Board
Tea cocktails, in which tea is combined with vodka, rum, bourbon and other spirits, are popular this season. Chef Guas plays mixologist by crafting a tea punch that focuses on technique and premium ingredients but leaves out the alcohol. He begins by brewing his own herbal tea from dried hibiscus and making a honey syrup from scratch. These go into the shaker with fresh juice, mint and ice to complete the inventive mocktail.
2 cups boiling water
½ cup dried hibiscus blossoms
1 ¼ cups Orange Blossom Honey Syrup (recipe follows)
1 cup fresh squeezed orange juice
2 ½ cups cold water
1 bunch fresh mint leaves
Orange peel, for garnish
1. Pour boiling water over hibiscus, cover and allow to steep for 30 min.
2. Meanwhile, prepare Orange Blossom Honey syrup; cool and refrigerate until ready to use.
3. Strain hibiscus tea base into 2-qt. pitcher; add orange blossom honey syrup, orange juice and cold water; stir until dissolved.
4. To serve, pour 10 oz. punch into cocktail shaker half-filled with ice cubes; add 2 to 3 mint leaves. Close tightly and shake. Pour into a tall glass; garnish with orange peel and fresh mint leaves.
Orange Blossom Honey Syrup
1 cup orange blossom honey
¼ cup hot water
In small saucepan, slowly bring honey and water to a boil. Remove from heat and allow to cool. Refrigerate if making ahead.