The Garden Tipple: Meemaw’s Mojito

We’re plumb tuckered out, Boozers. Having left the Big City for a little rest and relaxation, we now find ourselves settin’ on the front porch with Meemaw, gently perspiring in the sticky heat of a small-town August and in dire need of a Southern-style sweet tea. Meemaw would normally just break out the Luzianne tea bags, but she’s the epitome of Southern hospitality and indulges us with something just a bit more refined: a refreshingly minty green tea, of the type we might use in our DMV Iced Tea.

Of course, Meemaw likes a little nip now and then, and when the faint breeze is barely stirring the weeping willows that droop across the creek, she feels the need to unlock the liquor cabinet, wisely noting “Ain’t no point in waitin’ for sundown. It’s five o’clock somewhere, I ‘spect.”

We like to call this tasty concoction Meemaw’s Mojito, even though she’s far too modest to allow all that fuss. Mix it up and drink it down is her philosophy. We’d be well advised to follow her wisdom.

Meemaw’s Mojito

Mint has overtaken the garden now, entangling itself with the cucumbers and tomatoes and filling the air with its heady scent. We like to make a lemony simple syrup just to intensify the flavors of the mint, and then add a strong tot of rum to give the tea a real bite. 

Generous handful of fresh clean mint leaves

2+ tablespoons lemon simple syrup (recipe below)

2 ounces rum (we like our local Lyon Distilling Company Rum)

Chilled green tea (try something with undertones of lemongrass and mint)

Fresh stalk of lemongrass (optional)

Mint sprig, for garnish

to make the lemon simple syrup: Combine 1/2 cup fresh lemon juice. 1/2 cup water, 3/4 cup sugar, and 1 teaspoon fresh lemon zest in a small saucepan. Bring to a simmer over low heat and then let simmer gently for about 30 minutes, or until liquid is reduced by half and thickened. Cool completely; can be refrigerated for up to two weeks.

To make Meemaw’s Mojito: Place mint leaves and lemon simple syrup in the bottom of a tall glass and crush the mint leaves lightly. Add the rum and then top with plenty of ice and chilled green tea. Stir briskly — with a fresh stalk of lemongrass if you have it, which adds another spicy-citrus note to the drink — and then garnish with more mint.

 

 

The Garden Tipple: DMV Iced Tea

We’re feeling sweet, dear Boozers. Here in the DMV — and for the uninitiated, we’re referring to the DC-Maryland-Virginia vortex, not the Department of Motor Vehicles — we straddle, sometimes uncomfortably, that line that divides the North and the South. We have a certain Northern can-do entrepreneurial spirit coupled with a Southern take-your-time-and-do-it-right mentality which often leads to short bursts of frantic activity followed by long hours of intense reflection.

What we do like is our sweet tea on a hot summer day, but we tend to enjoy it half-and-half style, like the rest of our existence: not too sweet, not too plain. When presented with that perennial summer cocktail, the Long Island Iced Tea, we tut-tut at its lack of actual tea and emphasis on “more is more”. So we’ve created the DMV Iced Tea, a blend of energizing teas infused with fresh peaches and local brandy — a perfect sipper for those last days of summer lounging in the city parks dreaming of beach days gone by.

DMV Iced Tea

A combination of green tea and Earl Grey-infused vodka provide the tea base here, and, as it’s peach season here in the Almost South, we’re enjoying every juicy moment. A soupçon of lavender honey is all that’s needed to heighten the just-picked flavor of the peaches — any more would turn this into a Deep South Iced Tea.

4 ounces Fresh Peach Green Tea (see below)
1 ounce brandy (we like to use Catoctin Creek’s Peach Brandy, but DMV perennial favorites like Courvoisier and Hennessey will certainly do the trick)
1 ounce Earl Grey-infused vodka (recipe here)
fresh sliced peaches for garnish

Put a chunk or two of the tea-soaked peaches from the Fresh Peach Green Tea in the bottom of a tall glass. Add several ice cubes, then top with the chilled tea, brandy, and vodka. Stir briskly and garnish with a fresh peach slice — or two.

to make the Fresh Peach Green Tea:
1/2 cup fresh peaches, roughly chopped
4 cups freshly brewed green tea (we like a minty variety like Tazo Zen)
2 tablespoons lavender honey

Put the peaches in a pitcher and muddle lightly, then add green tea and honey. Stir well, then refrigerate for at least two hours or until well-chilled. Can be kept refrigerated for three or four days.

The Friday Tipple: Green Tea Bourbon Cooler

We’re parched, Boozers. Settin’ on the front porch with Meemaw in the sticky heat of a small-town August has left us in dire need of a Southern-style sweet tea. Meemaw would normally just break out the Luzianne tea bags, but she’s the epitome of Southern hospitality and indulges our big city sensibilities with something just a bit more refined: a refreshingly minty green tea.

Of course, Meemaw likes a little nip now and then, and when the faint breeze is barely stirring the weeping willows that droop across the creek, she feels the need to break out the bourbon, wisely noting “Ain’t no point in waitin’ for sundown. It’s five o’clock somewhere, I ‘spect.”

In all honesty, this tasty concoction should really be known as Meemaw’s Mojito, but she’s too modest to allow all that fuss. Mix it up and drink it down is her philosophy. We’d be well advised to follow her wisdom.

Green Tea Bourbon Cooler

It’s true that we tend to reach for gin, vodka, and tequila during the warm weather months, but with climate change extending far beyond summer, we feel we can’t just abandon bourbon until a cool breeze blows in. Craft bourbons are popping up everywhere these days — sorry, Kentucky — so look for something local to your area. If you can’t find or, horrors, don’t care for bourbon, then a nice rye whiskey gives just the right bite here.

Small handful of fresh clean mint leaves

1 heaping teaspoon superfine sugar

1.5 ounces bourbon whiskey (we like Bowman Brothers Virginia Bourbon Whiskey)

Chilled green tea (we like those that have undertones of lemongrass and mint)

Mint sprig, for garnish

In a tall iced tea glass, place mint leaves and superfine sugar in the bottom. Crush the mint leaves and sugar together with a muddler or the handle of a wooden spoon. Add bourbon and stir gently. Top with plenty of ice and chilled green tea, barely stir, and then garnish with more mint.

 

The Friday Tipple: Green Tea Bourbon Cooler

We’re plumb tuckered out, Boozers. Settin’ on the front porch with Meemaw, gently perspiring in the sticky heat of a small-town August has left us in dire need of a Southern-style sweet tea. Meemaw would normally just break out the Luzianne tea bags, but she’s the epitome of Southern hospitality and indulges our big city sensibilities with something just a bit more refined: a refreshingly minty green tea.

Of course, Meemaw likes a little nip now and then, and when the faint breeze is barely stirring the weeping willows that droop across the creek, she feels the need to break out the bourbon, wisely noting “Ain’t no point in waitin’ for sundown. It’s five o’clock somewhere, I ‘spect.”

In all honesty, this tasty concoction should really be known as Meemaw’s Mojito, but she’s too modest to allow all that fuss. Mix it up and drink it down is her philosophy. We’d be well advised to follow her wisdom.

Green Tea Bourbon Cooler

It’s true that we tend to reach for gin, vodka, and tequila during the warm weather months, but with climate change extending far beyond summer, we feel we can’t just abandon bourbon until a cool breeze blows in. Craft bourbons are popping up everywhere these days — sorry, Kentucky — so look for something local to your area. If you can’t find or, horrors, don’t care for bourbon, then a nice rye whiskey gives just the right bite here.

Small handful of fresh clean mint leaves

1 heaping teaspoon superfine sugar

1.5 ounces bourbon whiskey (we like Bowman Brothers Virginia Bourbon Whiskey)

Chilled green tea (we like those that have undertones of lemongrass and mint)

Mint sprig, for garnish

In a tall iced tea glass, place mint leaves and superfine sugar in the bottom. Crush the mint leaves and sugar together with a muddler or the handle of a wooden spoon. Add bourbon and stir gently. Top with plenty of ice and chilled green tea, barely stir, and then garnish with more mint.