Here are a few funky tea cocktails to try

Tea Sangria
4 cups boiling water
5 Island Rose Commonwealth Tradition tea bags
2 cups sliced fresh fruit*
2 tablespoons sugar
2 cups white grape juice

In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.
* use any combination of apples, peaches, pineapple, oranges or strawberries.


Fiji Iced Tea
Island Rose's special interpretation of traditional Thai iced tea.
4 oz. of ice
8 oz of Island Rose Commonwealth Tradition Tea brewed double strength
2 oz coconut syrup
1 oz cream or half-and-half

Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.


Festival Egg Nog
6 Island Rose's Vanilla Rum or Commonwealth Tradition tea bags
2 eggs
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 quart milk
1/2 pint whipping cream
Ground nutmeg

Brew Island Rose tea bags in 1 cup (8 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Cool tea. Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg. Makes 8 servings.


Hot Spiced Tea
2 qts. Island Rose Orange Fountain tea
2 c. water
2 c. sugar
2 large cans pineapple
1 1/2 c. lemon juice
3 c. orange juice
1 stick cinnamon
1 t. whole cloves - tied in cheesecloth

Pour 2 qt. boiling water over 8 teabags. Brew 5 minutes, remove tea bags, set aside. Boil 2 c. each water and sugar together 10 minutes to make syrup. Add remaining ingredients. Bring to boil. Simmer 20 minutes. Remove cloves and cinnamon. Serve hot.


Strawberry Lemonaded
6 Island Rose Exuma Lemon tea bags
30 oz. Strawberry Juice
 
Steep 6 tea bags of Island Rose Exuma Lemon tea in 4 cups of boiling water for 5 minutes Gently squeeze the tea bags  and remove them. Allow the tea to cool. In a large pitcher combine tea with Strawberry Juice. Stir well and serve over ice. Makes five 12 oz. servings.


Sea Captains Punch
1 qt. strong Island Rose Commonwealth Tradition tea
10 lemons
1 fifth (26.5 oz.) dark rum
1/2 c. brandy
1/4 c. peach brandy
2 c. unsweetened pineapple juice
4 Island Rose Exuma Lemon tea bag contents
2 cups water

Combine 1 qt. cold water and 3 teabags of Island Rose Commonwealth Tradition tea in a large container. Let brew either outside or in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl.
Makes 2 qts punch (16 4 oz. servings) May be tripled for a larger group.