Make tea to your taste and dip mint leaves in tea for 3 minutes. For each 14-ounce glass add: the juice of ˝ lemon, one tablespoon pineapple juice & three teaspoons sugar. Before serving add ice and a spear of fresh pineapple. Place in a cocktail shaker and shake well –place in icebox and chill. Garnish with long sprig of fresh mint and serve.
Serve with: frosted grapes,
strawberries, sliced banana chunks, dipped in lime or lemon juice, a variety of
melon balls & pineapple chunks. Combine these in a shallow crystal bowl
which has had the rim frosted with slightly beaten egg whites & sugar (or a
simple gorgeous cut crystal bowl will do). Serve with picks. Garnish bowl with
small sprigs of mint.
Originally from Oahu Country Club, Honolulu with
commentary by Grandma Shuster