hot yoga by stephanie greene
Photo by Stephanie Greene

recipe heading-plus-icon

yields

1 cocktail

    Ingredients
  • 1½ ounces Ancho Reyes
  • ¼ cup Tazo Zen tea that has been steeped for 3 minutes and then cooled
  • Club soda
  • Lemon wedge for garnish
steps
  1. In a Collins glass with ice, pour in Ancho Reyes and tea then stir.
  2. Top with club soda and garnish with lemon.
  • from Stephanie Burt, "TLP" Test Kitchen, Charleston, SC

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW