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Asian Iced Tea

October 02, 2014


Ginger is one of the most versatile tubers available. It can be candied, used in baked goods, chopped fresh for salads, sauteed in savory dishes, or infused in simple syrups and teas. The bite of ginger, along with the punch of alcohol from the sake and rum, creates a cocktail that’s refreshing with a sophisticated flair.

Adapted from Chow.com


  • 4 cups iced tea, made with good-quality green tea and without sweetener
  • 1/2 cup filtered sake
  • 1/2 cup light rum
  • 1/2 cup ginger syrup
  • Ice
  • Grated orange zest, for garnish
  • Crystallized ginger, for garnish


  1. Combine iced tea, sake, rum, and syrup in a large pitcher with ice. Taste and add more syrup if desired.
  2. Pour into iced tea glasses over ice and sprinkle orange zest on top. Float a piece of crystallized ginger on top and serve.

Ginger Syrup Ingredients:

  • 1 (3-inch) piece fresh ginger
  • 2 cups granulated sugar
  • 1 cup water


  1.  Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
  2. Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
  3. Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tight-fitting lid, cover, and refrigerate until ready to use.

The post Asian Iced Tea appeared first on The Daily Tea.

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