Iced Tea (Non-Alcoholic)

Aah! What a lovely sight. This isn't an alcoholic cocktail, but it is still craveworthy. Consider a finely crafted Iced Tea as a luxury. If you haven't tried it, you really should--it will make a convert out of you.

What most people overlook with iced tea is that quality tea makes a difference. The assumption that poor quality tea should be used for icing is as misinformed as making iced instant coffee. With all the cold brew coffee going on out there in coffee houses and farmer's markets, you can bet that teas of this nature are soon to arise.

The trick is to use a GTFOP (like brandy, the more letters denotes higher quality in tea) loose leaf tea. I'm partial to golden Yunan variety because of the maltiness and herbal notes. It doesn't get bitter when it is chilled, so I don't add sugar. Smack that mint garnish and you'll be sniffing it while you sip.

• 2 tsp. GTFOP loose leaf tea
• 6. oz. water
• sugar to taste
• mint sprig
• lemon slice

Steep tea in boiling water for 5 minutes. Strain out tea leaves and chill in the fridge for at least an hour. Pour over ice cubes in a Collins glass and garnish with mint and lemon slice.

Japanese Tea Garden

This is a new creation, and one I am pretty proud of. I was struggling to find a drink that would reflect Japanese tastes without using rum, but still within the means of my bar. I can't just get shochu at the corner, man. So I dabbled and came up with this monster, which is pretty pleasing. I like that I threw in a little Bushmills, because what is a Japanese drink without whiskey?

• 1 1/2 oz. Bombay Sapphire East
• 1 oz. Republic of Tea Ginger Peach Tea
• 1/2 oz. Bushmills Irish Honey
• 1/4 oz. simple syrup
• 1/4 oz. lemon juice
• 1 tsp. ginger liqueur (Domaine Canton)
• 1 tsp. St. Germain

Shake all ingredients with ice in a shaker. Strain into a highball glass filled with ice. Garnish with a pineapple spear.