Short Island Iced Tea begins as L.I.T. To finish the drink, I used Masala tea foam instead of Coke. The strength of the base alcohol helps carry out all the flavours of the tea and turns the drink into a completely different one. The tea foam is flavoured with cardamom, star anise, cloves, ginger, and cinnamon.
Short Island Iced Tea
Ingredients
- 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*
Masala Tea
- 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
Instructions
Masala Tea:
Muddle ginger in a small pot, add lightly crushed peppercorns, star anise, cardamom, and cloves, split the cinnamon stick and put it in. Add 2 cups of water and 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 flavour. Strain and refrigerate.
Note: Milk is optional. Sugar can be added, if needed, at the end.
You can use store-bought spiced tea and add 3-4 extra tea bags to the water or milk for more flavour, or you can 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 in the fridge for several hours to eliminate the air bubbles. Pour it into an iSi canister type 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 immediately, getting proper foam will take at least 10-15 minutes.
