Life Throws You Curve Balls, You Learn to hit them out of the Park!

Drinks

Mint-Ginger Iced Tea

In a large pot, combine 6 ounces fresh ginger, peeled and smashed with a meat mallet, 4 bags mint tea, and 8 cups boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in 2 tablespoons honey. Let cool to room temperature, about 2 hours. Serve over ice with mint sprigs. Makes about 8 cups.

 

Classic Iced Tea

In a large pot, combine 6 bags black tea, 8 wide strips each lemon and orange zest, and 8 cups boiling water. Let steep 8 minutes. Remove tea bags and let cool to room temperature, about 2 hours. Serve over ice with lemon and orange slices if desired. Makes about 8 cups.

 

Basil-Citrus Cooler

In a large container, combine 1 cup tightly packed fresh basil leaves and 3 tablespoons sugar. Mash with the back of a wooden spoon until basil is broken up. Add 3 cups fresh orange juice, 3 tablespoons lime juice, and 5 cups water; stir until sugar is dissolved. Serve over ice. Makes about 8 cups.

 

Title: Infuse your booze

To infuse: combine ingredients in a clean one-liter jar with a lid. Store in refrigerator and shake daily until infused, then strain and discard the solids.

To use: These are all great simply mixed with seltzer or ginger ale, but you’ll also find cocktail recipes that use each infusion at marthastewart.com/edf-cocktails.

Melon-Mint Vodka

2 cups diced cantelope

4 sprigs mint

500 ml vodka

infuse for four days

 

Chile-Lime Tequila

2 small jalapenos, halved lengthwise

1 strip lime zest

750 ml silver tequila

infuse for 2 days

 

Cherry-Orange Bourbon 

2 cups fresh or frozen sour cherries

1 strip orange zest

500 ml bourbon

infuse for four days

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