1 oz Lillet Blanc (Cocchi Americano)
1 1/2 oz Green Tea (cooled)
1/2 oz Sugar
3/8 oz Lemon Juice
1/8 oz Pineapple Juice
Stir sugar with tea until dissolved. Add rest of ingredients and ice, shake, and strain into a rocks glass or cocktail glass.
Last week, the Mixoloseum's Thursday Drink Night theme was "Thinking of Summer." For an idea, I considered using cooled tea of some sort as a refreshing base. Going through my memory banks for a style, I was reminded of the Cold Ruby Punch that I made from Jerry Thomas' Bartender's Guide and felt that this delicious drink could easily be lightened up a bit for the warmer months. Instead of the heavy and wintery port, I thought that Lillet or Cocchi Americano would provide a lighter wine choice. Moreover, instead of the overwhelmingly flavorful Batavia Arrack, I switched spirits to cachaça. With all of the yellow and green ingredients, the punch looked less ruby and more emerald, so I kept the jewel theme and modified the original's name.