Once upon a #hennessyprivilege #cocktail… I only had one! #nyc #lifestyle #accordingtocarlton
While on set today bartender/mixologist Cyllan Hicks made me the perfect #summer #cocktail with @greygoose new #lemelon flavor! Absolutely delicious!
Hosting a #Memorial Day #barbecue? I’m sharing my favorite #summer #cocktail #recipes via accordingtocarlton.com #accordingtocarlton #entertaininginstyle
Tea and tequila—now that’s a unique combination. When you’re in the mood for iced tea with a bit of a kick, try this creative cocktail.
8 cups water
3 cups raspberries
1/4 cup coarsely chopped fresh mint, plus leaves for garnish
6 hibiscus tea bags or 6 Tbs. hibiscus flowers
3/4 cup sugar
2 cups silver tequila
1/2 cup Grand Marnier
1/2 cup fresh lime juice
Ice as needed
In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.
Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.
Pour into ice-filled glasses. Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).
Minted Hibiscus and Raspberry