I'm so excited to have Janette from Culinary Ginger guest hosting for me today. She has a gorgeous blog full of lots of delicious, healthy recipes! She's been a wonderful blogger friend for sometime and I was thankful she volunteered to guest host so I could spend a little extra special time with the family this week since Colt and I are both celebrating Birthday's tomorrow the 21st and he is turning the big 40!
Please make sure to stop by Janette's blog and follow along so you don't miss any of her stunning photos and tasty recipes!
I personally can't wait to try these Earl Grey Ginger Spritzers!
Hello everyone, this is Janette from Culinary Ginger and I have for you a light, refreshing Summery drink. This Early Grey ginger spritzer is just Earl Grey tea and non alcoholic ginger beer. A simple 2 ingredient drink perfect for sipping on those warmer days or evenings as the sun goes down.
More than 60 billion (that's billion with a 'b') cups of tea are consumed in Britain every year, wow. Earl Grey is one of the most popular teas to drink and is not just used to drink hot out of tea cups anymore. I'm seeing tea being added more recently in alcoholic and non-alcoholic beverages, just like this Earl Grey ginger spritzer.
To achieve the 'layered' look of the drink, I first poured the more viscous (thicker) of the 2 liquids, the ginger beer, to half fill the glass. I then poured the tea into a jug with a small spout because I want a slow pour. I tilted the glass and poured the tea as slowly as I could (and got some spillage) down the side of the glass and that's it. A delicious drink that everyone will enjoy.
I want to thank Serena for having me guest post today and I hope that you all get a chance to cool off this Summer and try my tasty twist on iced tea.
Earl Grey ginger spritzer
Recipe Type: Drinks
- 2 cup water, boiled
- 2 Earl Grey tea bags
- 16 ounces (1 1/2 bottles) good quality non alcoholic ginger beer, chilled
- Fresh mint leaves
- To a heat proof bowl or pitcher, add the water and tea bags.
- Steep for 5 minutes.
- Refrigerate the tea until chilled for 2 hours.
- Fill a glass half full with ginger beer.
- Tilt the glass and slowly pour the tea down the inside until full.
- Garnish with mint leaves.