Preparations continue for our next event, the Chill Out Tent Edition 4 and like any good party we’re giving some thought to the drinks to serve.
Friend of the Chill Out Tent and food & drink guru, Stuart from the fabulous Disappearing Dining Club has another tempting recommendation for us, his Moroccan Spiced Mint Tea Julep inspired by the middle eastern hospitality we might sample at the end of the hippy trail…
PART ONE – Moroccan Spiced Simple Syrup
1 cup granulated sugar, 1 cup water, 1 cinnamon stick, 3 cloves whole, 1/2 cup crystallised ginger chips in a small saucepan, combine all simple syrup ingredients and bring to a simmer on low heat. Continue to simmer for about 10 minutes. Remove from heat. Let syrup cool. Pour syrup through a fine mesh strainer and into an airtight container; discard solids. Syrup can be refrigerated for up to 1 month. Makes about 280-300ml of simple syrup.
PART TWO – Moroccan Mint Iced Tea
4 Moroccan Mint Tea Bags, 16 ounces water, ice. Bring 550ml water to a boiling in a small pan on your stove top. Remove from heat and steep tea bags for 8 minutes. Fill a litre jug with ice. Pour hot tea over ice and chill until ready to use in refrigerator.
PART THREE – Make your Moroccan Spiced Mint Tea Juleps Cocktail (makes 1)
4 parts iced mint tea, 2 parts bourbon, 1 part Moroccan Spiced Simple Syrup, 3–5 leaves fresh mint (additional for garnish, if desired) ice. Place mint leaves in the bottom of a large tumbler (a clay one from North Africa, if you have one). Using a muddler or the end of a wooden spoon press the mint leaves into the bottom of the glass. Add ice, then 25ml simple syrup, 50ml bourbon, and 100ml of tea. Top with ice and mint garnish.
‘I’ve been saving all my money just to take you there
I smell the garden in your hair’