Grapefruit Long Island Iced Tea
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
41
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Special equipment: One 12-cup muffin tin Pull the leaves off of 10 sprigs of mint
2
Divide them among the 12 cups of a 12-cup muffin tin
3
Pour water over to cover
4
Freeze until firm, about 4 hours
5
Combine the sugar with 1 cup water in a medium saucepan over medium-high heat
6
Bring to a boil and stir to dissolve the sugar
7
Add the remaining 10 sprigs of mint
8
Remove from heat and steep 15 minutes
9
Strain and allow the simple syrup to cool slightly
10
Mix the gin, grapefruit juice, rum, tequila, triple sec, vodka and mint syrup in gallon-size container
11
Chill until ready to serve
12
Pour the mixture into a large punch bowl
13
Pour in the cola just before serving
14
Float 6 to 8 grapefruit slices in the punch
15
Unmold the mint ice cubes and add to the punch bowl
16
Serve in cups over ice and garnish with mint sprigs
17
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