ICED TEA SEASON IS HERE!

 
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We long for cold drinks

It’s the time of year when we realize weather is getting warmer and our drinks are getting cooler. That’s why we have collected a list of iced tea recipes worth trying this season. First up a moctail created by Heidi Martikainen, winner of ‘Waiter of the Year’ competition in Finland:

Springtime float for two

8 cl of strong brew of Afloat with Folkboat (cold!)
3 cl fresh lime juice
2 cl sugar suryp
1 egg white
3 tea spoons frozen organic raspberries

Add all the ingredients to a shaker and shake until the metal starts to feels cold. Divide the drink into two frozen cocktail glasses. For more foam, you can shake the ingredients once without raspberries and once with the raspberries. Serve and enjoy!

 
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A true Polar Night Cap

4 cl Zubrowka
dash Angostura Bitters
3 cl strong brewed Polar Night Cap (cold!)
2 cl lemon juice
3 blackberries
2 cl juice of red grapefruit
1 cl egg white
1,5 cl sugar syrup

Crush blackberries to your shaker, add rest of the ingredients and shake with ice. Double strain to straight to glass.

Goji and Black Tea

2 cl Russky Standard
2 cl Fair Goji
dash Angostura Bitters
3 cl  strong brewed Moose on the Loose (cold!)
1,5 cl sugar syrup
½ lime juice
3 sage leaves
1 cl egg white

Shake all ingredients with ice, double strain to straight to glass.

 
 
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Basic cold brewed tea recipe

Use 5-8 teaspoon loose-leaf tea per 1 litre of water, depending on desired strength.

Optional add-ins: sliced lemon, sweetener of choice, fresh mint leaves, sliced cucumber

Instructions

1.For the best flavor, dump the loose tea into your jug. Pour over cold water.

2.Cover the jug and refrigerate. Steep white or green tea for 6 to 8 hours; steep black or oolong tea for 8 to 12 hours.

3.Once your time is up, strain the loose-leaf tea out of the jug by pouring the tea through a strainer. Discard the tea.

4.Serve tea as is or with any add-ins of your choice. Tea will keep well, covered and refrigerated, for 3 to 5 days.

 
Nina Rantala