Here's a refreshing, tea-inspired way to cool down this summer. The origin of the recipe is Cynthia Gold, the tea sommelier of Pairings Restaurant in Boston.
The Plaza Citrus Tea-zer
Makes 1
1-1/2 ounces Green Tea-Coconut Rum
3 ounces grapefruit juice
1/2 ounce Green Tea-zer Simple Syrup
Splash Champagne
Lemon twist for garnish (optional)
Basil leaf for garnish (optional)
Shake the rum, grapefruit juice, and syrup vigorously in a cocktail shaker with ice. Strain into a chilled martini glass. Finish with a splash of Champagne and garnish with the lemon twist or a fresh basil leaf.
