For this edition of Shaken Not Stirred enjoy a delicious concoction of tea, mint and honey. Executive Chef Dana Hauser of The Fairmont Waterfront Hotel, Vancouver, makes her signature iced tea with honey and mint from the hotel’s own rooftop herb garden and honeybee apiary.
– One litre of water
– 4 orange pekoe tea bags
– 100 ml sugar
– 2 tbsp honey
– 8-10 leaves fresh mint
– 1 lemon juiced
Bring the water to boil and steep the tea bags for four – five minutes. Add sugar, honey, mint and lemon juice and leave to infuse for one – two hours. Strain and pour over cubed ice. Perfect to replenish the soul after a day by the sea … and non-alcoholic too.
Contributor: Alexandra Pinhorn
The Fairmont Waterfront Hotel, Vancouver is part of Fairmont Hotels & Resorts which is a client of Magellan PR. For more information, please visit http://www.fairmont.com, follow them on twitter @FairmontHotels or on Facebook/Fairmont Hotels. Their community website is www.everyonesanoriginal.com. Follow The Fairmont Waterfront Hotel, Vancouver on twitter @FairmontWF and on Facebook/FairmontHotelWaterfront.
Magellan PR is on twitter: @MagellanPR / on Facebook: MagellanPR / on Pinterest: Sue Lowry / on Google+: Sue Lowry & MagellanPR and on Flickr: Sue Lowry. For more information on our company, visit www.magellan-pr.com. Follow our other blog focussing on travel in the South of England – A3 Traveller.