Quill & Parchment:Iced Sherry Tea

Iced Sherry Tea
from the kitchen of Sharmagne Leland-St. John

1 jigger Earl Grey infused amontillado sherry
1 jigger bourbon
1 teaspoon cane sugar
1 dash Miracle Mile bergamot bitters
Ice
Large lemon twist (garnish)
Large orange twist (garnish)

Place all ingredients except the
garnish in a martini shaker.
Shake well to dissolve the sugar.
Pour into a chilled glass.
Add the lemon and orange twists

Directions for Infusing
4 ounces amontillado sherry
1 teaspoon Earl Grey Tea Leaves [equals one tea bag, but loose tea is preferred]

Combine in a sterilized glass jar and allow
to sit for two hours, shaking occasionally.
Filter out the tea leaves using a super-fine
mesh strainer.

The recipe is easily scaled up: if infusing
an entire 750-mL bottle of sherry, you'll use
about 6-1/2 teaspoons of tea.

Editor's Note:
This recipe contains alcohol. Please drink responsibly.
If you are pregnant or nursing you should not drink alcohol.

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