Afternoon Gin Tea
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Recipe Yield: Serves 2
Preparation
1 star anise pod
1 dried makrut lime leaf, crumbled
5 whole black peppercorns
3/4 cup hot brewed Lapsang Souchong tea (from the tea bag)
1 teaspoon grated fresh ginger
2 tablespoons honey
4 ounces (1/2 cup) Bombay Sapphire East gin
Fill a small square of cheesecloth with the star anise, makrut lime leaf, and peppercorns; tie it closed with twine. In a teapot, combine the spice bag, hot Lapsang Souchong tea, ginger, and honey. Add the gin and stir. Serve immediately in teacups.
Reprinted with permission from Lucky Rice by Danielle Chang, copyright (c) 2016. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.
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