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Make the Perfect White Grape T&T
Put a refreshing twist on one of summer’s most popular cocktails by adding tequila, a recipe created for our Secret Dining Society dinner in Indianapolis.
May. 19, 2016
Even one of the most popular cocktails of all time can get better.
If you’re looking to swap out a juniper-based spirit like gin and elevate your drink, consider Chicago-based bartender Lisa Selman’s White Grape T&T recipe. This refreshing concoction, served during our Secret Dining Society Indianapolis event, balances out the herbaceous notes of agave with the sweetness of grapes and a splash of tonic water.
“This is made for easy drinking,” Selman says. “It’s light and mellow with just enough citrus to brighten it up.”
It’s a drink we can sip all summer long.
White Grape T&T
- 1 green tea bag
- 1 cup water
- Sugar
- 2 oz Roca Patrón Silver
- 1 oz white grape juice
- .75 oz lime juice
- 3 basil leaves, plus extra for garnish
- 2 dashes grapefruit bitters
- .75 oz green tea syrup
- 2 ounces tonic water
- Ice:Yes
- Glass:Collins
- Garnish:Basil Leaves
Make the green tea syrup: Steep the tea bag in warm water. Bring the water to a boil and add the same amount of sugar by weight. Boil until the sugar dissolves, making a syrup.
Make the cocktail: In a shaker, combine the tequila, white grape juice, lime juice, basil, bitters, green tea syrup and ice. Shake vigorously for 10 seconds to really break up the basil. After shaking, add the tonic water directly into the tin (this ensures that the tonic water is incorporated into the whole drink and doesn’t just float on top). Strain into a Collins glass with fresh ice. Garnish with a basil leaf and serve.
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