Kyle wanted to make boozy popsicles for the beach this year. We found a bunch of recipes and I made three different batches and stored them in mason jars on the way to the beach, then we filled the molds when we got to the island and popped them in the freezer. These were just lightly laced with alcohol, because if you add too much, they won’t freeze. Obvi.
They were great, but another favorite thing to make is TEAquila. I started doing this last year, and it was delicious. The flavor of 2014 was a blood orange tea from Teavana. This year, it’s Pineapple Pop from Starbucks. Here’s how it works.
Follow the directions for the tea to determine the tea to tequila ratio. Usually a serving of tea is going to be 8 ounces, which will probably be about a teaspoon or so of tea. This particular tea called for 1.5 heaping teaspoons of tea per 8 ounce serving. I could fit 3 cups, or 24 ounces, of tequila in a big mason jar, so I used 5 heaping teaspoons of tea. I just rounded up so it would be a little stronger. Let it steep in the jar for a day or two, and then strain out the tea pieces. I let mine sit for almost two full days before straining it. Now you have a delicious flavored tequila! You could also do this with vodka, but tequila is my jam. So what do you do with this beautiful tea-quila?
I like to pour 1 to 2 ounces of it in a big glass, then top with Fresca or Sprite. I also have some coconut La Croix that I’m going to try with it. Basically, I just like some sort of bubbly drink with it. You could also use it to make a pineapple margarita! For that, I would do 2 ounces of tea-quila, 1 ounce pineapple juice, 1 ounce Triple Sec, and maybe a little lime juice if it’s too sweet. Pineapple juice is just VERY sweet, so I think it would need a little more citrus to even things out.
My sister also found a recipe for tequila soaked pineapple chunks. So yeah. Go nuts.
What’s your favorite summer drink? Show me your creations on Instagram! Tag me @themountaingypsy.