In honor of the Kentucky Derby, we have taken liberties with the drink of choice for this annual equestrian promenade. We call it a Mint Tulip. Stam Mint Tulip Iced Orange Tea Prepare Pickwick Orange Tea
In one quart of boiling water add 4 Pickwick Orange Real Fruit Tea Bags. Steep for 5 minutes, then remove bags. Allow to cool to room temperature.
Mint Infused syrup
- 2 cups white sugar
- 2 cups water
- 10 springs fresh mint
- In a large sauce pan combine the water and sugar on medium heat. Carefully, mix the ingredients well over the heat making sure to not splash anything out of the pot. Once the sugar has dissolved (about 5 minutes) place the washed mint springs in the pot. Turn the heat off and let the mint seep for 5 minutes.
- Carefully pour the syrup into 2 pint size mason jars. Divide the sprigs of mint evenly amongst the jar.
- Allow the syrup to rest until they reach room temperature then seal and store in the refrigerator for up to two weeks.
To assemble the Stam Mint tulip (per 16 oz Iced Tea Glass)
1. Add 2 oz. syrup to cup.
2. Add brewed Pickwick Orange iced tea.
3. Stir well.
4. Fill with ice.
5. Garnish as desired.
And we’re off to the races!