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Recipe

Tea-Quila Highball

Lara Hata

Servings:1

This drink is a specialty of James Meehan of PDT (Please Don’t Tell) in New York City. If you don’t have lemon verbena locally, it is widely available in teabags and online.

This recipe is excerpted fromTequila: A Guide to Types, Flights, Cocktails, and Bites.

Ingredients

  • 4 oz. hot lemon verbena tea
  • 1/4 oz. agave nectar
  • 2 oz. blanco tequila
  • 1/2 oz. St-Germain elderflower liqueur
  • 1 lemon zest spiral, for garnish

Preparation

  • Combine the tea and the agave nectar and set aside to cool. When cool, combine all of the ingredients except the garnish in a cocktail shaker. Fill with ice, stir for 10 seconds, and strain into a Collins glass filled with fresh ice. Garnish with the lemon spiral.
  • To make a lemon zest spiral:remove a 4-inch by 1/4-inch strip of zest from a lemon and wrap it around a cocktail stirrer, holding for 10 seconds. Slide the curl off the stirrer and add to your cocktail as garnish.

    tequila: guide to types, flights, cocktails, and bites cookbook weir

Tip

To make lemon verbena tea:use 1/2 cup fresh or dried lemon verbena leaves (12 to 15) or 2 teabags. Steep in 1 cup boiling water for 3 to 5 minutes. Strain.

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