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Libation: The Spice and Tea Exchange’s Ginger Jasmine-Tini

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Share on Twitter Collaboration is the new recipe for business success, and we enjoyed a great example last night when The Spice and Tea Exchange on St. Armands hosted a spice-infused dinner with neighbor Tommy Bahama. From the (non-alcoholic) ginger jasmine-tini to the Bosc pear crisp, great flavors and fun. For info on upcoming dinners, […]

July 20, 2011


Collaboration is the new recipe for business success, and we enjoyed a great example last night when The Spice and Tea Exchange on St. Armands hosted a spice-infused dinner with neighbor Tommy Bahama. From the (non-alcoholic) ginger jasmine-tini to the Bosc pear crisp, great flavors and fun. For info on upcoming dinners, call (388-1411). And if you’d like to try making your own ginger jasmin-tini, simply follow the recipe below!

Ginger Jasmine-Tini
2 oz. ginger jasmine syrup (see below)
4 oz. cucumber cubes
2.5 oz. soda water

Muddle cucumber. Add syrup, soda water and ice. Stir to mix, strain into glass and garnish with ginger sugar.

Ginger Jasmine Syrup
1 tsp. minced ginger
3/4 cup sugar
1/2 cup water
Loose jasmine tea from four bags
1/4 cup fresh lime juice
In a saucepan, bring water, sugar, ginger and four jasmine tea bags to a boil, remove from heat and steep for 5-7 minutes. Remove tea bags and cool to room temperature. Strain through cheesecloth and add lime juice. Double/triple recipe if needed.

P.S. If you’d like to add alcohol, we recommend using vodka, as it will be the least likely to disturb the flavors of the drink.