Temperance Recipe

Brew and cool teas

Brew 1 cup strong black tea using double-strength leaves or bags (steep 5–7 minutes). Separately steep fresh ginger (about 1 inch sliced) in 1 cup hot water for 5–7 minutes to make ginger infusion. Strain both and allow to cool to room temperature or chill in fridge for 10–15 minutes.

Make honey syrup and measure citrus

To make honey syrup, combine equal parts honey and hot water (for this recipe, 3 tablespoons honey + 3 tablespoons hot water), stir until combined and cool. Juice fresh lemons to yield 1/2 cup (about 3–4 lemons). If you prefer sweeter, add the optional simple syrup to taste.

In a mixing pitcher, combine the cooled black tea and ginger infusion with the 1/2 cup lemon juice and 3 tablespoons honey syrup. Stir thoroughly until the honey syrup is fully incorporated.

Bruise herbs and infuse

Gently clap the mint leaves between your palms to release oils, then add the mint and rosemary sprigs to the pitcher. Using a muddler or the back of a wooden spoon, lightly press the herbs 4–6 times—do not pulverize—to release aromatics. Let the mixture sit 5 minutes to marry flavors, then remove and discard rosemary stems (leave a few small sprigs for garnish if desired).

Fill four tall glasses with about 3/4 cup ice each (total recipe yields 4 servings). Strain the tea-citrus-herb mixture through a fine mesh sieve into a large measuring cup to remove herb bits and any sediment.

Divide the strained mixture evenly among the prepared glasses (about 1/2 cup per glass). Top each glass with about 1/2 cup of chilled club soda (adjust to taste) to add effervescence. If using bitters, add 1–2 drops per glass (or up to 3/4 teaspoon total across all glasses) and stir gently once to combine.

Garnish each glass with a lemon or orange wheel and a small sprig of mint. Serve immediately while bubbly and cold.