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30 Nov 2016
Method: Infuse tea in 1 cup of water at 70 degrees for 3 minutes. Strain. Incorporate the remaining cup of water and dissolve the sugar. Serve in tall glasses with ice, fruit slices and mint. Fill with ice cold cava. Enjoy!

Iced Rooibos Cocktail (1 glass)


4 oz. concentrate made of Rooibos tea

4 oz. syrup Seo

4 oz. Honey Bourbon

8-10 mint leaves and some lemon slices for garnish

To make the concentrate: Pour 4 cups of boiling water over 6 tea bags or (6 tbsp of loose leaf rooibos). Let it steep for up to 4 minutes and strain if using loose leaf tea. Measure 4 oz and refrigerate the leftover concentrate.

Method: Combine and stir all ingredients well. Pour over ice and garnish with lemon slices.

The Owl and the Mule (1 glass)


3 oz. Owl’s Brew The Classic

1.5 oz. vodka

Ginger Beer

Method: Shake The Classic and vodka with ice. Pour into a Collins glass and top with ginger beer. Garnish with candied ginger or a lime peel.

Cimpago Island Tea (1 glass)


40ml Bacardi

820ml Aperol

30ml Hibiscus Tea


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