Biscuits and Booze

FROZEN PROSECCO 

1 (750-milliliter) bottle aged rum

3 tablespoons tea leaves, fruity blend

For the Cocktail:

2 ounces tea-infused rum

3/4 ounce lime juice

1/2 ounce simple syrup

1/4 ounce ginger syrup

Lime wheel, for garnish

Directions

1.  Place tea leaves and rum in an jar with lid and shake well.

2.  Let infuse for 1 hour.

3.  Strain out the tea in a fine mesh strainer and bottle the rum. It can be stored like any other liquor. 

Make drink

1. In a cocktail shaker, combine the tea-infused rum, lime juice, and syrups. Fill with ice.

2. Shake well.

3.  Strain into old fashioned with fresh ice and garnish with fresh lime wheel.

 

1. Make simple syrup: In a medium saucepan over medium heat, whisk together sugar and water, and cook until sugar is completely dissolved. Transfer to a large bowl, and let cool completely. (You can set bowl over a large bowl filled with ice water to speed things up!)

2. Stir champagne, lemon juice, and lemon zest into simple syrup, then pour into a 9”-x-13” pan. Freeze 2 hours. Using a fork, scrape up icy parts and return to freezer. Repeat process every 30 minutes until mixture is frozen, about 2 hours more. Cover with plastic wrap until ready to serve. 

3.  Serve in a champagne flute.

Ingredients

2 cups self rising or all purpose flour, plus more for dusting
10 tbsps unsalted cold, frozen and cut into chunks
1 tbsp plus 1 tsp baking powder
1 tsp salt
1 tbsp sugar
1/2 cup half & half
1/2 cup buttermilk

Soften butter for brushing (optional)

EQUIPMENT

A mixing bowl
Rolling pin
Biscuit cutter
Pastry brush or spoon
Food processor, grater, pastry cutter or knife
Cookie tray lined with parchment
A hot oven that will hit 425 

* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones