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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Tequila cocktails

This alcoholic drink is similar to a Long Island iced tea, only it's made with tequila instead of gin. Enjoy this summer drink all year long.

5 people made this

IngredientsServes: 1

  • 1 tablespoon vodka
  • 1 tablespoon amber rum
  • 1 tablespoon gold tequila
  • 1 tablespoon triple sec liqueur
  • 4 tablespoons sweet-and-sour cocktail mix
  • 4 tablespoons cola-flavoured fizzy drink
  • 1 wedge lemon
  • 1 wedge lime

MethodPrep:5min ›Ready in:5min

  1. In a tall glass filled with ice, combine vodka, rum, tequila and triple sec. Top with equal parts sweet-and-sour mix and cola. Squeeze juice of lemon wedge and lime wedge over top; stir.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

by Jillian

Great drink! - It tastes pretty much like a long island iced tea (one of my all time favorites)! They go down very easy. Honestly there's so much alcohol in these things things you really can't tell the difference between this and a long island and by the time you're done with it who cares anyway......-09 Jun 2010

by rothiri

Pretty good, though I preferred a bit more cola flavor so I kicked it up a bit. It is silly that the alcohol is listed in fluid ounces yet the cola and sweet-and-sour are listed in cups.BTW - 1/4 cup = 2 fl ozAnd for my taste I made the cola be in the range of 3 1/2 to 4 fl oz-26 Dec 2012

How to Make Schizandra Berry Tea

Soaking Schizandra Berries

Soaking the berries is a fairly simple process and can be achieved by soaking your whole dried berries or ground powder (less preferred) in pure water for several hours or overnight. The soaked plump fruits are then strained, rinsed again and usually pressed slightly to remove most of the tannin-containing soaking water. These are the berries you will be using in your tea decoction.

This "decoction" procedure involves placing the pre-soaked berries in boiling water and then simmering it on low heat for 15-20 minutes. Sometimes when schizandra is overcooked it develops a less palatable taste so it is good to keep it within this brew time.

Unlike other tonic herbs, such as ginseng, that can be re-used more than once, the berries should be discarded and not re-used.   

If you are making tea on a regular basis, as per the "100 days in a row" tradition, you might want to pre-soak a larger quantity of schizandra and store it in the fridge for daily use when making your schizandra berry tea recipes.

Learn more about the potential contaminants common in herbs sourced from China and how to guarantee purity.

We personally use the whole berries when making herbal teas rather than the powder. The powder is harder to soak, but it can be done, especially if you use a nut milk bag to strain it. You can also sometimes purchase powdered schizandra that has been made from pre-soaked dried berries.

We purchase organic high quality berries in bulk from one of our favorite herbal suppliers, Mountain Rose Herbs.

How to Brew Sweet Tea

It seems simple enough&mdashmake tea, add sugar&mdashbut brewing a high-class glass of Southern champagne is &ldquoall about time, temperature, and quality,&rdquo according to Clayton Christopher, the founder of Austin-based Sweet Leaf Tea Company. He should know: In just over ten years, he&rsquos gone from making batches of the stuff at home in 25-gallon crawfish pots to landing a $15.6 million investment by Nestlé Waters. All iced-tea recipes start with two core elements&mdashtea and water&mdashbut the secret to making true ambrosia lies in the fine-tuning. Christopher says to replace ordinary tea bags, which are generally filled with low-grade tea dust, with a high-quality loose leaf, such as Rishi. Also, avoid straight tap water. The carbon-filtered variety produces better flavor, as the leaves can react to tap water additives, like chlorine. Christopher shares his grandmother&rsquos recipe for a refreshing pitcher.


1 ounce loose tea leaves ice 1 1/8 cup granulated sugar (preferably organic) 1-gallon pitcher wire mesh sieve lemon slices for garnish


&bull In a large pot, bring half a gallon of filtered water to a boil. Once bubbling, remove from heat, dump in the tea leaves, and agitate the water for 30 seconds. Steep for exactly 4 1/2 minutes&mdashany longer and the leaves will release bitter tannins.


&bull Meanwhile, fill the pitcher with ice cubes (ice halts the steeping process and will help lock in the robust flavor). Pour sugar over cubes. Place the sieve over the pitcher&rsquos opening.


&bull Pour the brewed tea through the sieve. The hot liquid will melt the ice and begin to dissolve the sugar. Discard the leaves and stir until all the sugar is incorporated. (Don&rsquot be alarmed if the brew gets cloudy, as this will sometimes happen with high-quality teas.) Refrigerate until cool. Serve in a tall glass filled with ice. Garnish with a slice of lemon.


&bull During steeping, add a thin slice of orange&mdashwith the rind&mdashand a cinnamon stick. Remove when straining the tea.

&bull Add a few mint sprigs to the ice and sugar setup. Removal is optional.

Terrific Texas Tea recipe - Recipes

Consider the humble cheese straw. Do you like to eat them? Do you like to make them? I've rarely met a cheese straw I didn't like, and I associate them with three particular occasions: 1) southern weddings before, oh, the 1990s or so 2) bridal and baby showers 3) tea room luncheons. I was watching TV the other morning when a psychologist was asked his opinion of a recent bride who is experiencing depression now that her big, honkin' hoopla of a wedding is over with. That kind of thing just makes me roll my eyes, and as I told my husband, I think things were better back during those simpler times when weddings (here in the South, at least) meant wedding cake, party mints and cheese straws. (OK, and crustless, triangular pimiento cheese finger sandwiches if you wanted to go *really* fancy.) So maybe that's one reason I had cheese straws on the brain when I flipped through a tea room cookbook the other night.

"Kitchen Delights from Then and Now" is a book of "treasured recipes" from the Fort House Tea Room and the Friends of Historic Waco Foundation. There are many tasty-sounding recipes in this book, and I love the fact that actual Fort House Tea Room recipes in the book are denoted by a teapot icon. Cute!

The recipe for Nell's Cheese Wafers (which are basically round cheese straws) sounded fun and easy, two qualities I like in a recipe. When I made these, my husband commented on how he enjoyed the crispy texture. I asked if he could guess the magic ingredient that made them crispy, and he could not. Can you?

2 cups all-purpose flour
1/2 pound sharp Cheddar cheese (Cracker Barrel brand is recommended, but I used store brand)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 sticks margarine, melted
2 cups Rice Krispies
Dash of Tabasco sauce

Preheat oven to 350 degrees. In large mixing bowl combine flour, cheese, salt and cayenne. Add margarine, Rice Krispies and Tabasco. Roll into small balls and place on ungreased cookie sheets. Press flat using a fork dipped in flour. Bake for 15-20 minutes or until beginning to brown around the edges. Yields 4-6 dozen, depending on how small you roll them. I rolled mine just under an inch in diameter and got about 4 dozen. (Wafers may be frozen, which is nice to know!)

Fare with a Southern Flair

Mix the diluted bouillon. Put the mixture into a pot with cinnamon and garlic powder. Bring it to a boil. As the mixture boils, it will form a skin on top. Continue to cook until the skin boils away.

Scrivener's Cheese Cookies

equal parts of shredded Cheddar and flour
cayenne pepper -- to taste
butter or butter flavored oil

Mix the cheddar, flour and pepper until well blended. Add enough butter flavored oil or butter to make the mixture the consistency of pie dough.

Roll the mixture into a cylinder about 2" in diameter. Put the cylinders into wax paper or foil. Refrigerate overnight, then slice and bake as needed.

NOTE: Most recipes call for different proportions using 1 cup cheese to 1/2 cup flour to 1/4 cup butter.

Scrivener's Spinach Souffle

20 ounces frozen spinach -- two 10 oz pkg *
1 cup chicken bouillon -- or 2
1/4 cup butter -- 4 T.
1/4 cup flour
1/2 cup water
1/2 cup milk
1 1/4 cups Velveeta
4 eggs
1/2 each onion -- chopped

Preheat oven to 350. If using fresh spinach, wash it well, then cook briefly with a small amount of water, along with dissolved bouillon cubes. Drain and set aside. If using frozen spinach, thaw and drain

In saucepan, make a roux by heating butter and adding flour. Cook, stirring for about 3 minutes. Add water and milk and blend well Add cheese and continue to cook, stirring until smooth. Set aside.

Place eggs and onion in blender and blend well. Combine cooked spinach, cheese sauce and egg mixture and stir well. Pour mixture into a 9 x 12" baking pan and bake 30 minutes.

*NOTE: You can use fresh or frozen spinach. Scrivener's recipe called for 8 oz pkg but the pkg we found were 10 oz and they worked very well. Makes 8 - 10 servings.

Scrivener's Shrimp Salad

2 1/2 pounds cooked shrimp -- peeled and deveined
5 hard-boiled eggs -- diced
1 1/2 cups celery -- finely chopped
1 1/2 cups mayonnaise
3/4 cup sweet pickle relish
1/4 teaspoon fresh lemon juice -- approx., but no more than 1/4 t.
1/4 teaspoon garlic salt -- or to taste
1/4 teaspoon onion salt -- or to taste

In a large bowl, mix all ingredients gently. Taste and add additional garlic salt and onion salt if needed.

Scrivener's Poppy Seed Dressing

1 1/2 cups sugar
2 teaspoons dry mustard
1/2 teaspoon salt
2/3 cup white vinegar
3 tablespoons onion juice
2 cups salad oil
3 tablespoons poppy seeds

Place sugar, dry mustard, salt, vinegar and onion juice together in large bowl. Mix together thoroughly. Add oil very slowly, beating constantly till thoroughly emulsified and thick. Stir in poppy seeds and continue to beat for a few more minutes.

A simple but effective way to add extra aromatics to your iced tea. Herbs that work well include mint, basil and lemon thyme. You could also try kaffir lime leaves. Just avoid herbs that are solely savoury, such as coriander and chives.


A fresh sprig of elderflower can pep up a simple iced tea. Submerge a large handful into your iced tea and leave it to infuse as the tea cools down. Alternatively, add a good glug of elderflower cordial to the tea before you add any sweetener.

Sliced peaches and apricots, fresh berries and citrus fruits all compliment tea well. You could also add chopped cucumber for a refreshing taste.

For an adults-only version of iced tea, add some shots of your choice of alcohol. A spiced rum, Pimm’s or gin would all work well. Simply add to your iced tea after it’s been chilled.

The Basics of Blending

Every blend uses one ingredient as a base. This is usually a pure real teas or dried herbs that connect all flavors together. Fresh flavors of mint, spearmint, lemongrass and tangy and sour lemon, hibiscus and strawberries are great for summer teas, while spices make perfect warming winter teas. Black and rooibos teas blend well with sweet ingredients, and green tea with sour, fruity and fresh ingredients.

An afternoon tea palate cleanser idea

Gin and tonic granita

If you want to copy some of the most sophisticated hotels that serve afternoon tea, this is an easy way to add something special. Our boozy granita makes a great palate cleanser to serve between your sweet and savoury rounds of afternoon tea.

1) In a bowl, pour two cups of boiling water over one tea bag.

2) Add three tablespoons of sugar to hot tea and stir to dissolve.

3) Cool tea to room temperature before placing it in the fridge to cool even further. Let tea cool for two hours in the refrigerator.

4) Cook boba according to directions on the package. I dropped ¾ cups of boba in a pot with six cups of boiling water and cooked it for three minutes. After it has finished cooking, I let it sit for three additional minutes with the lid covered.

5) Once boba is cooked, add one tablespoon of honey to sweeten boba pearls and mix.

6) Time to assemble! Take the tea and half and half out of the fridge. To a cup, add three ice cubes. Pour in boba (3/8 cups), 1 cup of tea and two tablespoons of half and half.

Maggie Chen

Watch the video: Texas Tea, Leoy Van Dyke, 1977

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