A Big, Easy Party Primer: Mardi Gras Indian Winter Toddy
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“I love mint tea, and so do my Southern brethren, but New Orleans is a rum town," Estopinal says. "Put the two together and warm them up, and you have summer in winter—just like the actual weather here.”
Posted by ReadyMade
Written by Erin Wylie, Photography by Aya Brackett, Styling by Karen Evans
Combine rum with mint tea and it's summer in winter.
Kirk Estopinal
Cure
Known for: Detailed seasonal cocktails
Years in business: 2
Years in New Orleans: 32 (born and raised; with three years in Chicago after Katrina)
Biggest party achievement: “I was one of a five-man staff who served 80 very respectable and talented people a 13-course tasting menu with paired drinks.”
To check out the rest of the Big, Easy Party Primer, click here.
Want more from Estopinal? Check out The Old Cherry and the Southern Shrub.
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- 12 c water
- ½ c fresh mint leaves, loosely packed
- 5 Lipton black tea bags
- ⅔ c sugar
- Dark rum
- Orange zest for garnish
Materials
- Saucepan
- Strainer
- Slow cooker (optional)
Tools
Boil water with fresh mint for 5 minutes.
Steep 5 Lipton tea bags in hot water and mint mixture; strain.
Add sugar, stir, and keep mixture warm in a slow cooker (or on stove).
To serve, ladle 3 ounces warm mint tea over 2 ounces rum in a toddy glass or coffee cup.
Garnish with a piece of orange zest.
