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There’s something special about delicate little savory bites and fruity vodka-spiked iced tea.

Tea sandwiches

In a small bowl, combine 2 tablespoons unsalted butter, room temperature, 1 ½ teaspoons finely chopped fresh chives and 2 teaspoons Dijon mustard. Spread 16 very thin slices of white bread with a layer of seasoned butter. Top 8 bread slices with 2 slices each of prosciutto or ham (¼ pound total) and a layer of thinly sliced English cucumber. Season with ground pepper. Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal. Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours. Serves 4.

Spiked berry half-and-half

In a small container, combine 1 Lady Grey tea bag, 1 cup sliced strawberries (about 7) and 1 cup vodka. Let steep 1 hour. Meanwhile, in a small pitcher, stir together ¼ cup superfine sugar and 1 cup fresh lemon juice (from 6 lemons) until sugar dissolves. Discard tea bag, add vodka mixture to pitcher, and stir together.

To serve, fill four rocks glasses with ice. Divide cocktail among glasses and top with seltzer.

Change it up: Feel free to substitute your favorite tea.

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