Shake off winter's chill with this perfectly sublime white mule cocktail recipe.
1 teaspoon white tea leaves
1/2 teaspoon chopped lemongrass
1/2 teaspoon dried peach
3 1/2 oz. brewed tea base
3/4 tablespoon agave nectar
3 oz. ginger beer
In a cup, place 5 oz. of room temperature water. In tea linen or ta ball, combine all the ingredients for th tea base. Brew in the room temperature water for 10 minutes, agitating from time to time. Remove the sachet/ball.
In a shaker, combine 3 1/2 oz. of tea base, vodka and agave nectar. Dry shake until the agave dissolves. Pour into a glass over ice and gentry swirl to chill. Top with ginger beer and gently swirl again. Garnish with a fresh ginger slice.
Jennie Ripps is the founder and CEO of Owl’s Brew and sister company, Brew Lab Tea. She contributes to Huffington Post’s Taste and Healthy Living sections. Maria Littlefield is partner and President at Owl’s Brew and a partner at Brew Lab Tea. Jennie and Maria were selected as “35 under 35 Food Entrepreneurs” by the Specialty Food Association. They reside in NYC.
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