Short island Iced Tea begins as L.I.T., but I used Masala tea foam instead of coke to finish the drink. The strength of the base alcohol helps carry out all the flavors of the tea and turn the drink into a completely different one. The tea foam is flavored with cardamom, star anise, cloves, ginger, and cinnamon.
Short Island Iced Tea
- ½ oz tequila
- ½ oz vodka
- ½ oz gin
- ½ oz rum
- ½ oz triple sec
- 1 ½ oz sour mix – 1:1 lemon juice to simple syrup(1:1)
- Shake everything with ice, except the foam. Strain into a chilled cocktail glass. Top with Masala- Tea foam*
- 2 Star anise
- 3 ginger slices
- 1 tsp pink peppercorn
- 5 cardamom pods
- 1 tsp cloves
- 1 cinnamon stick
- licorice – optional
- Black tea or tea of your choice
Muddle ginger in a small pot, add lightly crushed peppercorns, star anise, cardamom, cloves, split the cinnamon stick, and put it in as well. Add 2 cups of water and bring to boil, add tea, and keep boiling it for a few minutes. Put tea aside and let it steep for 20-25min. Keep it longer for a more intense flavor. Strain and refrigerate.
Note: Milk is optional. Sugar can be added, if needed, at the end.
You can use a store-bought spiced tea and just add 3-4 extra tea bags to the water or milk for more flavor, or make your own.
To make the Foam:
Make the foam the usual way. Mix 15 oz of the Masala Chai with 0.5% Xanthan or 0.7% gelatin. Blend using an immersion blender. Fine strain it. Let it sit for a couple of hours in the fridge to get rid of the air bubbles. Pour it into an iSi type of canister and charge it with one N20 cartridge, for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.