We have several loose-leaf teas at the restaurant where I work.
A few weeks back I tested a tea simple syrup and yesterday I moved on to making cold-brew and using it as a mixer:
Thirsty for more?
— A nice rundown on the basics of cold brew tea.
— Info about which teas to use, how much tea to use, steeping times and more.
— A taste-test of cold vs hot-brewed teas.
— This one’s a quick read about cold brew tea.
— A “how to” about cold brew coffee.
— And lastly, the “Definitive Guide To Cold Brew Tea.” It’s a pdf document.
In A Cocktail:
The tea in the picture above is a cold-brew peach tea I made. The only things I added to it were lemon juice and simple syrup, though bourbon would’ve made a nice addition to it as well. The possibilities are as endless as however you might use iced tea out of a bottle or even flavored tea vodkas — make an alcoholic Arnold Palmer with limoncello or swap in some other flavored liqueur to suit your tastes.