Recipe from Charlie Hodge of the Clyde Common in the Ace Hotel in Portland, Oregon – located in Martha Stewart living magazine.
Ingredients24 ounces fig vodka 12 ounces chilled Earl Grey tea (alternate suggestion: Lady Devotea lavender earl grey) 18 ounces tangerine juice ice fresh fig wedges for garnish
MethodCombine the fig vodka, Earl Grey tea and tangerine juice, stirring well. Cover and chill until ready to serve To serve, stir and strain over ice. Garnish with fig wedges and/or thin slices of tangerine floating on top