Mary Faulk Koock’s midcentury The Texas Cookbook puts a slightly more elegant spin on Texas sips. Her method of adding water to a strong tea base is pretty close to how I make iced tea. But then notice what gets served alongside as a matter of course.
Darjeeling Tea (for 40 to 50 cups)Lemon, sugar, tea, and rum in your cup? Oh, Texas. You may call it tea, but I know punch when I see it. It’s a shame you’re 132 beers away or I’d visit more often.
Save time by making a tea concentrate beforehand. Bring 1 ½ qts cold fresh water to a full rolling boil. Remove from heat and immediately add ¼ lb. loose tea. Stir to immerse leaves. Cover. Let stand 5 minutes. Strain into teapot and leave until tea time. At the table, pour about 1 oz. concentrate into each cup, and add fresh boiling water from a teakettle. Serve with a choice of lemon slices, rum, sugar, and cream.
Goes well with:
- Mary Faulk Koock (1965) The Texas Cookbook: From Barbecue to Banquet — an Informal View of Dining and Entertaining the Texas Way. Little, Brown and Company, Boston.
- Homesick Texan, Lisa Fain's blog about the food of Texas from her digs in New York. Ms. Fain, as you can see plainly, takes better photos than I.