Summer Tea-tails with Sommelier Rachael Johnson Hussar

Most of us think of iced tea as a basic black tea chilled, but don't limit yourself this summer. There are hundreds of different teas in a variety of flavors and aromas.

Lemon Evolution Tea-tail

1. For this recipe, brew Lemon Zinger Iced Tea and chill in a pitcher. Sweeten by adding 2/3 Cup of sugar. Mix until dissolved, and refrigerate until needed.
2. While brewing the tea, prepare "wine cubes." Select a bottle of your favorite light red wine. Pinot Noir, Grenache or Gamay would work well. These lighter reds will balance better with the soft flavor of the lemon tea.
3. Pour the wine into ice cube trays, leaving about 1/3 of each cube empty. Fill the remaining space with water. Adding water will help to freeze the cubes more quickly and eventually melt more slowly in your tea-tail.
4. Freeze the wine cubes in your freezer. When finished, pop them out of the tray and place in baggies labled with the type of wine.
5. In a tall glass, alternate wine cubes with regular ice cubes. Pour sweetened tea over the cubes, and garnish with a squeeze of lemon or sprig of thyme from your garden.
6. As the wine cubes melt, the drink will transform in flavor, balancing lemon and bright berry flavors with a touch of herbal aromatics. Visually stunning and very refreshing, this summer cocktail will delight your senses.

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