Rapid Infused Iced Tea - in a bar
There is always one big challenge in a bar, if somebody is ordering... iced tea.
As it is here [in the Middle East] not a regular order, bars usually don't have chilled tea available. If some outlets have it, it is usually... nasty - in old Store 'n Pour containers it taste horrible - already spoiled - or at least soon to spoil.
The solution - brewing fresh tea and chilling it down.
Problem: the tea just gets watery - if you put ice into it - or it takes a long time [and time it will take anyway], if you are chilling it without direct contact with ice.
The ultimate solution: Rapid Infusion
- Pour ambient water into a iSi siphon [or any competitive brand - we won't do product placement here].
- Add loose tea - maybe little bit lemon zest as well - or feel free to add herbs or anything else, if you would like to do specially flavored iced tea.
- Close the siphon and charge it with one N2O cartridge.
- Swirl for around 45 seconds.
- Release gas upright [with a container over the sprout to prevent an iced tea mess].
- Fine strain the "rapid infused tea" over ice.
- Add sugar syrup [or other sweeteners like stevia, agave syrup etc] and lemon juice / or service it separately.
Yes - it is more expensive than just using hot water - but as it is a kinda rare order, this doesn't matter - the guest will be happy - and you will end up with a nice tea flavored beverage, which has even much less bitterness.
And - even more important: add a generous measure of good bourbon - iced tea only feels right with bourbon... or doesn't it?