Leslie Kirchhoff is an ice cube innovator, cocktail consultant, photographer, and DJ. Having sampled some of the world’s most innovative mixology in her travels as a DJ, Leslie noticed a distinct lack of creative attention being paid to the cocktail’s arguable centerpiece – the ice cube. What began as a series of arty ice experiments in her tiny New York kitchen grew into a passionate affair with all things frozen and a thriving business at the intersection of art, science and entertaining.
CamelBak has partnered with Leslie and Disco Cubes to create some eclectic, homemade cocktail recipes to enjoy anytime, anywhere. This recipe is part of a series of concoctions designed especially for our insulated stainless-steel drinkware. If you enjoy Sundown Tea, why not try the Smoked Old Fashioned, Blood Orange Negroni, or Pear Ginger Mimosa?
- 2 oz Vodka
- 1.5 oz fresh lemon juice
- 1 oz Sun Tea Syrup (recipe below)
- Pinch of sea salt (optional, but recommended)
- 1 cup sugar
- 1 cup water
- 2T Earl Grey, or other tea of choice
To make Sun Tea Syrup:
In the morning, combine water, sugar, and tea in a jar and set in the sun. Let brew throughout the day, shaking occasionally to help the sugar dissolve. When all the sugar is dissolved and the tea is at your desired strength, strain the tea leaves out and chill syrup for 1-2 hours or until ready to use.
To make your Sundown Tea cocktail:
Fill the CamelBak Horizon Rocks Tumbler halfway with ice, then add the vodka, lemon juice, and Sun Tea Syrup. Seal with lid, then grip tightly and shake for about 10 seconds, making sure to cover the air vent with your finger. Remove lid, top with more ice, then garnish with lemon wheel and tea flowers.