Ingredients

6 cups unsweetened red tea (such as Teavana’s Opus Rouge or Strawberry Nirvana)

3 1/2 fresh lemons, medium, squeezed and strained

2 Tablespoons sugar

3 shots Torani Pink Grapefruit syrup

1/2 shot Creme de Menthe

2-3 shots Triple Sec

3-4 shots Tequila

1 small serrano chile, seeds removed, minced

8-10 fresh mint leaves, removed from stems

1/2 Teaspoon fresh ginger, minced

1 cup frozen blueberries (thaw 1/4 cup)

Preparation

  1. Rinse 8 Martini glasses, shake off excess water, and place upright in freezer.
  2. In a large pitcher, add the tea and sugar. Stir until dissolved. Add the lemon juice, grapefruit syrup, Creme de Menthe, and Triple Sec. Taste and adjust, if necessary.
  3. Using a pestle and mortar bowl, mash the mint, serrano chile, and ginger to combine flavors. Add 1/4 cup of thawed blueberries and mash lightly. Scrape off the pestle. Add the Tequila and stir with a spoon. Let stand 5 minutes.
  4. Remove glasses from freezer. Place some frozen blueberries in the bottom of each glass.
  5. Add the Tequila mixture to the pitcher and stir well.
  6. Fill a shaker with ice cubes, then fill with the drink mixture. Cover and shake well. Pour into glasses and serve immediately. (Each shaker batch produces about two drinks.) Optional: Strain the drink mixture before placing it into shaker.