Pineapple Lemongrass Thai Tea
| Serves | 4 |
|---|---|
| Ingredients | Beverage Alcohol, Fruits |
| Day Part | Drinks |
| Menu Part | Beverage |
| Cuisine Type | Asian |
Source: Recipe and photo: David Commer, courtesy of Dole Packaged Foods
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.
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.