Green Tea Ginger Cooler

featured2Man, it’s hot.

When we’re caught in a heat wave the first thing to go out the window is my desire to cook or flip the switch on anything that generates warmth. So one of the first things I do when I see the coming of a hot spell is toss some really tasty loose tea in a jar full of water and put it in the fridge to cold brew. You get a different flavor profile when you cold brew, and some like it better. I like that it’s easy. I usually fish around the cupboards for other bits of this and that to throw in–dried fruit, herbs or spices.

I’ve been thinking about dedicating a section of this site to dry bar drinks–alcohol-free, not those served whilst you receive a Brazilian Blowout… I drink, but sometimes I want to pair my conversations with friends with something refreshing and interesting that doesn’t take my mind to a murky place. Food for thought. The best laid plans. Etc.

Green Tea Ginger Cooler (makes 1 quart, or 4 servings)

3 Tbsps. (45ml) good quality green tea (I used organic Dragonwell)
1 Tbsp. (15ml) dried ginger root–not powdered–fresh, minced
1 quart (960ml) water
Juice of half a lemon
1 quart plain sparkling water/club soda
Sugar to taste–I used 2 Tbsps. (30ml) coconut palm (optional)

I used a 1 quart canning jar, but use any non-reactive vessel.

Add the water, tea and ginger to the jar. Give it all a stir, cap it and let it sit for at least 12 hours in the fridge. I found 24 hours was best.

Strain the brew. Add the lemon juice and sugar. Give it a good shake to make sure the sugar has dissolved.

Serve over ice with equal parts brew and sparkling water.