Anise Hyssop Julep by Chef Trent Pierce

Anise Hyssop Julep by Chef Trent Pierce

Hyssop Julep Recipe

The organic tea leaves and real fruits and herbs in our new Pure Leaf Tea House Collection Black Tea Sicilian Lemon & Honeysuckle blend perfectly with the fresh blackberries, hyssop leaves and lemon juice in this Anise Hyssop Julep by Portland-based chef Trent Pierce of Roe Restaurant and B&T Oyster Bar! Try the amazing drink for yourself today.

QUICK INFO:

Anise Hyssop Julep

By Trent Pierce

Yield: Serves 1

INGREDIENTS:

3 ounces Pure Leaf Tea House Collection™ Sicilian Lemon & Honeysuckle

¾ ounce lemon juice

½ ounce honey simple syrup (recipe below)

10 anise hyssop leaves

5 large blackberries

1 cup crushed ice

1 ounce pisco

FOR THE HONEY SIMPLE SYRUP

¾ cup honey

½ cup water

DIRECTIONS:

  1. Mix together until honey is dissolved completely.
  2. Gently muddle the anise hyssop leaves and blackberries in a large glass. Pour in all remaining ingredients and stir. Serve immediately.
  3. For a non-alcoholic version, omit the pisco and enjoy.