Pineapple Lemongrass Thai Tea

Source: Recipe and photo: David Commer, courtesy of Dole Packaged Foods
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Main Ingredient: Fruit, Beverage Alcohol
Menu Part: Beverage
Cuisine Type: Asian
Serves: 4

The flavor revolution in iced tea is expanding this summer way beyond sweetened and unsweetened—and into a year-round drink. Beverage consultant David Commer goes in a tropical Asian direction, combining pineapple, lemongrass, mint and agave sour for a refreshing cooler. He adds Tuaca, a vanilla citrus liqueur, for buzz, but explains that the booze can easily be eliminated for a thirst-quenching non-alcoholic beverage.

Ingredients

2 oz. Fresh Agave Sour (recipe follows)

2 oz. frozen chef-ready cuts pineapple cubes, partially thawed

2 pieces (2 in.) lemongrass stalks, coarsely chopped or 1 tsp. lemongrass paste

4 fresh mint leaves

1 ¼ oz. Tuaca liquor

1½ oz. ginger ale

Lemongrass stalk, for garnish

Steps

1.        Prepare Fresh Agave Sour; refrigerate until ready to use.

2.        Muddle pineapple, lemongrass and mint leaves in shaker. Add Tuaca and agave sour; shake vigorously.

3.        Strain loosely into glass filled with ice. Top with ginger ale and garnish with lemongrass.

Additional Tips

Fresh Agave Sour

1 cup fresh lemon juice
1 cup fresh lime juice
1 cup water
1½ cups agave nectar

Combine all ingredients in ½ gal. container. Whisk to blend completely. Store chilled; whisk again before use.