Tea Time

READY IN: 20mins


  • For the Ice Ring
  • 1
    quart water
  • 4
    black tea bags
  • 14
    cup sugar
  • 5
    lemons, feather peels
  • For the Simple Syrup
  • 2
    cups water
  • For the Punch
  • 750
    milliliters bottle gin
  • 1
    ounce cranberry bitters, prefer Fee Brothers
  • 16
    ounces lemon juice
  • 16
    ounces simple syrup
  • 8
    ounces water
  • orange wedge, manicured for garnish


  • For the Ice Ring:
  • In a small pan/tea pot heat 1 quart water to a boil. Add 4 black tea bags. Let steep 5 minutes. Remove tea bags. Stir in sugar until dissolved. Refrigerate until very cold.
  • Fill mini cake molds with a small amount of chilled water. Layer in cracked cinnamon sticks, and feathered lemon peels spaced equally around the bottom of each mold. Let freeze for 1 hour or until frozen to hold inclusions in place. Fill with chilled tea to top of molds. Freeze overnight.
  • For the Simple Syrup:
  • In a small saucepan, bring sugar and water to a boil and reduce to simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool completely. Will keep refrigerated for one month.
  • For the Punch:
  • Stir together punch ingredients in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting Float ice ring in punch.
  • Ladle into tea cup. Garnish with channel peeler manicured orange wedges and serve.