Cheers From Carlton

Nov 18

Holiday Prepping with Carlton! How setting your table the night before eliminates stress the day of & serving buffet style. #accordingtocarlton


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.
Ingredients:

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

Directions:

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).

Apr 12
Minted Hibiscus and Raspberry