Spearmint Iced Tea
750ml (3 cups) boiling water
2 Tbsp caster sugar
3 spearmint and chamomile tea bags
185ml (3/4 cup) gin
80ml (1/ cup) white rum
80ml (1/ cup) Drambuie
60ml (1/4 cup) fresh lemon juice
Ice cubes, to serve
Fresh mint leaves, to serve
1. Combine the water, sugar and tea bags in a medium heatproof bowl. Set aside for 30 minutes to infuse. Place in the fridge for 30 minutes to chill.
2. Combine the gin, rum, Drambuie and lemon juice in a serving jug. Add ice, mint and tea mixture, and stir to combine. Pour into glasses and serve immediately.