Rouge Tomate'S Amber Palmer Recipe

• 10 rosemary leaves
• 12 ounces grapefruit juice, from about 2 ruby red grapefruits
• 3 cups water
• 2 teaspoons loose black tea
• 2 teaspoons loose jasmine green tea
• 2 ounces rosemary grapefruit juice blend
• 4 ounces brewed tea blend
• 1 ounce light agave syrup
• 4 mint leaves
• 2 ounces seltzer
• Garnish: 1 large mint sprig, 1 grapefruit wedge

1. Combine rosemary and grapefruit juice in a blender. Blend on high speed for 30 seconds until rosemary is pulverized. Strain through a fine mesh strainer into a sealable container and refrigerate until ready to use.
2. In a small saucepan, heat water to a bare simmer (water should register 180u0b0F). Remove from heat, add both teas, and steep for 2 to 3 minutes. Strain through fine mesh strainer. Allow mixture to cool thoroughly.
3. For each cocktail, fill a cocktail shaker with ice. Add 4 ounces tea blend, 2 ounces rosemary grapefruit juice, 1 ounce light agave syrup, and 4 leaves mint to shaker. Shake vigorously until well chilled, about 15 seconds.
4. Add seltzer to shaker and stir lightly. Pour (do not strain) into serving glass and garnish with mint sprig and grapefruit wedge.

rosemary, grapefruit juice, water, loose black tea, loose jasmine, rosemary grapefruit juice, blend, syrup, mint, seltzer, mint sprig

Taken from www.seriouseats.com/recipes/2013/01/amber-palmer-tea-grapefruit-juice-from-rouge-tomate-recipe.html (may not work)