Pour hot, steeped tea over Bruised mint leaves, Lemon rind. Chill the tea. Remove leaves and rind. Pour the tea into tall glasses. Add ice cubes and sugar to taste garnish with sprigs of mint.
Wine Pairing(s)
Portteus 'Rattlesnake Ridge' Syrah
Chateau Huradin Cerons
Fisher 'Coach Insignia' Cabernet Sauvignon
Buehler Cabernet Sauvignon
Benziger Chardonnay
Domaine Talmard Macon-Chardonnay
Louis Jadot Chassagne-Montrachet 'Morgeot' Clos de la Chapelle
Paige 23 Pinot Noir
Hare's Chase Shiraz
Steltzner Sauvignon Blanc
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