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The Bloomsbury Hotel's 'Mintea Collins'
Jon Hatchman
Print Recipe
Pin Recipe
Course
Cocktails
Cuisine
Global
Ingredients
60
ml
peppermint tea (20 hour infusion) from Rare Tea Company
15
ml
organic heather honey
10
ml
fresh-pressed lemon
To Garnish
Lemon twist
Fresh mint sprig
Instructions
Infuse 6g of Peppermint Tea in one litre of cold water for 20 hours
Strain using a strainer
Then re-strain using an unbleached coffee filter – this increases the shelf life of the tea
Add 15ml of Organic Heather Honey and 10ml of Lemon Juice to 60ml of Peppermint Tea iced tea
Shake and then strain into a Collins glass over ice, garnish with a lemon twist and fresh mint sprig