Monday, September 10, 2018

Magazine Monday #37: Blackberry-Bourbon Iced Tea

This post almost didn't happen.

I'd decided halfway through the day that I just wasn't feeling it, that I had too much going on, that my life is spiraling away from me, and that I just couldn't muster up the energy to make this post.

"It's OK," I told myself.  "36 weeks of Magazine Mondays was a good run.  At least I made it this far."

And then I just couldn't do it.

So I decided to do a drink as a cop-out (as you know I like to do). 

This recipe is a Bobby Flay recipe.  I don't know if I've mentioned this before, and anyone who I would consider a good friend knows this about me...I loathe Bobby Flay.  I won't get into all the reasons here, but I can't stand the man.


This recipe mixes berries, bourbon, & sweet tea, which y'all know I am a fan of ALL OF THAT, so I made it.

And it was delicious.

In no way does it change my opinion of Bobby Flay, but if we were trapped in a bar during...I don't know, a snowstorm or something, now I know we could at least drink together.

(Also, don't forget this giveaway is still going on!  Enter to win a fabulous Instant Pot.)

Blackberry-Bourbon Iced Tea
Serves 4-6


3 cups blackberries
3/4 cup sugar
2 Tbsp. chopped mint, plus more for garnish
6 black tea tea bags
6 cups cold water
Bourbon to taste (Pro Tip:  A shot is 3 Tbsp.)

Mix the berries, sugar, and chopped mint together in a bowl and mash either with a potato masher or a wooden spoon and set aside.

Bring the water to a boil.  Remove from heat and add the tea bags.  Let steep for 5 minutes, then remove the tea bags and pour the tea over the blackberry mixture.  Let this sit at room temperature for at least an hour.

Pour the mixture through a strainer and into a pitcher.  Press the solids with a spoon to get all the flavor.  Cover and refrigerate until cold.

Serve in a tall glass (or, you know, a mason jar) over ice and float a shot of bourbon on top.  Garnish with fresh mint.

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