Orchid Vanilla Collins

Ingredients

• 1 Tea Forté Orchid Vanilla infusers or 2 tablespoons loose tea
• 6 oz vodka
• 2 tablespoons near boiling water
• 2 tablespoons honey
• 3 slices fresh jalapeño
• 1 tablespoon Aperol
• 4 tablespoons fresh grapefruit juice
• 1 sprig of mint

Directions

1. Make the tea-infused vodka: Pour 6 oz vodka and contents of 1 pyramid infuser (or 2 tablespoons of loose tea) into a french press.
2. Steep for 6 minutes or longer for more aroma.
3. Press the handle down to finish the infusion.
4. Make the honey syrup: Combine 2 tablespoons of near boiling water and 2 tablespoons of honey.
5. Stir vigorously to dilute honey.
6. Make the cocktail: Place 2 jalapeño slices in a shaker and muddle. 
7. Pour in 2oz of the tea-infused vodka, 1 tablespoon of honey syrup, Aperol, and grapefruit juice into the shaker and fill with ice.
8. Shake vigorously and strain into a Collins glass full of ice. - Garnish with the remaining slice of jalapeño and mint sprig.
9. Save the remaining tea-infused vodka for additional cocktails.

Yields: 1 cocktail