Tulip Julep (MOCKTAIL!)
Serves 20 in a rocks glass filled with ice
8 cups of black tea with mint (5 English tea bags steeped in 8 cups boiling water; 6 sprigs of mint thrown in after the tea bags are steeped and removed. Remove mint before mixing tea into the drink.)
2 ½ cups vanilla simple syrup (recipe following)
1 cup blackberry shrub (recipe following)
3 1/2 cups sparkling water
1 cup mint leaves, packed
In a gallon jug, combine minted black tea and blackberry shrub. Next, place 1 cup of the mint leaves (off the stem) in a 4 cup measuring cup and pour vanilla syrup over that. Pound this mixture for one minute with the back of your spoon to release some minty juices. Pour that mixture in the gallon cocktail mix, cover, and shake to combine. Immediately before serving, add 3 ½ cups sparkling water to the Julep and serve with lots of ice on the side.
Vanilla Sugar Syrup
1 c sugar
2 c water
1 t vanilla extract
In a saucepan, combine sugar and water. Boil on medium heat for one minute, turn off heat, and add 1 t vanilla extract. Cool.
2 c frozen blackberries
1 c sugar
1 T black peppercorns, whole
2 t coarse ground black peppercorns
2 c apple cider vinegar
Place 2 cups of frozen blackberries in a quart Mason jar with 2 cups of sugar, peppercorns, and ground pepper. Add apple cider vinegar and let sit in the refrigerator for two days. Fine strain the mixture with a mesh sieve into a clean container, discarding solids. You will end up with 3 cups Blackberry Shrub Concentrate.