Basil Collins by Chef Trent Pierce
Though Portland was the final stop on the Traveling Tea House’s summer journey across the country with some of the nation’s most talented culinary craftsmen, we’ll be making the tea-centric recipes crafted by these amazing chefs all year long! And you can too – try this Basil Collins by chef Trent Pierce of Roe Restaurant and B&T Oyster Bar for a Tea House experience any time, anywhere.
QUICK INFO:
Basil Collins
By Trent Pierce
YIELD: Serves 1
INGREDIENTS:
3 ounces Pure Leaf Tea House Collection™
Fuji Apple & Ginger flavor
¾ ounces lemon juice
½ ounce honey simple syrup (recipe below)
2 ounces soda water
1 cup ice cubes
6 basil leaves
1 coin of ginger, peeled
1 ounce gin
FOR THE HONEY SIMPLE SYRUP
¾ cup honey
½ cup water
DIRECTIONS:
- Mix together until honey is dissolved completely.
- Place the basil and ginger in a large glass and muddle aggressively. Fill the glass ¾ full with ice cubes, pour in remaining ingredients and stir. Serve immediately.
- For a non-alcoholic version, omit the gin and enjoy.
