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Latest Best of NY

The 3 Best Iced Tea Cocktails In NYC

June 6, 2011 12:47 PM

Here are a few refreshing tea-infused cocktails to get your summer started. (credit: 944.com)

The essential summer sipper, iced tea makes a great base for a cocktail because of its aromatic qualities. And no, we’re not talking about the garish Long Island Iced Tea–we’re pretty sure those cause gut rot. For the past few summers, sweet tea vodka has been a growing trend. Here in NYC, bartenders are constantly experimenting with the ancient leaf. Here are a few refreshing tea-infused cocktails to get your summer started. By Selena Ricks-Good.

King Bee by St. John Frizell at Fort Defiance

The King Bee (credit: Christopher Lehault/Flickr)

1350 Broadway
(917) 464-3878
Fortdefiancebrooklyn.com

1 1/2 oz. Darjeeling-infused Comb Vodka*
1/2 oz. simple syrup
1/2 oz. lemon juice
Bar spoon of Benedictine
2 dashes Angostura bitters

Shake and strain over ice and top with prosecco. Garnish with a lemon wheel.

*Steep tea in vodka for 20 minutes.

Hamilton Park Swizzle by Natalie Jacob at Lani Kai

A bartender pours a drink at Lana Kai (credit: Lana Kai/Facebook)

525 Broome Street
(646) 596-8778
Lanikainy.com

1 oz. Mango black tea-infused applejack
1 oz. Palo Cortado Sherry
3/4 oz. lime juice
3/4 oz. pineapple demarara syrup
Bar spoon of velvet falernum

Build in tall glass with crushed ice, swizzle. Garnish with pineapple wedge, orchid and mint.

Sin Nombre Punch by Phil Ward at Mayahuel

Sin Nombre Punch (credit: Yelp)

304 East 6th Street
(212) 253-5888
Mayahuelny.com

2 oz. raspberry tea-infused blanco tequila
1 oz. lime juice
1 oz. pineapple juice
1/2 oz. Carpano Antica
1 oz. club soda
1 oz. sparkling wine
5 sugar cubes

Combine soda and sugar cubes in a mixing glass. Muddle. Add lime, pineapple, Carpano Antica, raspberry tea-infused tequila and ice. Stir. Strain over fresh ice into a punch glass. Top with sparkling wine and garnish with pineapple slices.

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Selena Ricks-Good writes about drinks and produces events as The Dizzy Fizz.

Babi Tassanawong

Commercial hydrated lime is a dry powder obtained by treating quicklime (see calcium oxide) with sufficient water to satisfy its chemical affinity for water, thereby converting the oxides to hydroxides. Depending upon the type of quicklime used and the hydrating conditions employed, the amount of water in chemical combination varies, as follows:

High calcium hydrated lime: high calcium quicklime produces a hydrated lime containing generally 72 to 74 percent calcium oxide and 23 to 24 percent water.

Dolomitic hydrated lime (normal): under atmospheric hydrating conditions only the calcium oxide fraction of red dolomitic quicklime hydrates, producing a hydrated lime of the following chemical composition: 46 to 48 percent calcium oxide, 33 to 34 percent magnesium oxide, and 15 to 17 percent water.

Dolomitic hydrated lime (pressure treated): this lime is produced from dolomitic quicklime under pressure, which results in hydrating almost all of the magnesium oxide as well as all of the calcium oxide, producing the following chemical composition: 40 to 42 percent calcium oxide, 29 to 30 percent magnesium oxide, and 25 to 27 percent water.
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Wrong address/phone number for Fort Defiance. Correct info:

Fort Defiance
365 Van Brunt St
Brooklyn NY 11231

(347) 453-6672