Spicy Mango Iced Tea

Iced tea is the most underrated mixer in the house. It is bitter, tannic and completely dry, it costs almost nothing, and it makes fruit taste more like fruit. It is also the reason this longdrink does not get sweet halfway down the glass.

Brew the tea strong and chill it properly — warm tea will melt your ice and flatten everything. Against those tannins the Mango Habanero liqueur shows its fruit clearly, lemon sharpens the top, and a little syrup rounds the edges. The habanero comes through last, sitting in the same place on the palate as the tannin, which is why the two feel like one long finish rather than two separate sensations.

Build it in a highball over ice: liqueur, vodka, lemon juice and syrup first, then top with the cold black tea and stir well — this one needs mixing, not a gentle turn. Adjust the syrup to your tea; a strong Assam takes more than a light Ceylon. Lemon slice, and fresh mint if you have it. Made without the vodka it works just as well over a long afternoon.