Tasty Tailgate: Kelly Chasteen’s ASW Distillery Tea
Delicious snacks and drinks are a staple of tailgating, and this football season, University of Georgia alumni are sharing some of their favorite recipes with fellows Dawgs through our Tasty Tailgate series. Kelly Chasteen (BSED ’00) with ASW Distillery is here to showcase one of her game day favorites: Tailgate Tea.
She is a partner at Atlanta’s ASW Distillery, which was co-founded by her husband, Jim Chasteen and Charlie Thompson in Jim and Kelly’s home. After developing curricula in the Fulton County School System, she became head of private events at ASW Distillery. Kelly is now a partner and chief HR officer and has helped the distillery earn multiple awards — including being named a Bulldog 100 business — since 2018.
Kelly Chasteen holding a glass of Tailgate Tea (PHOTO: Edwin Hammond)
This unique drink uses Tazo tea bags and can be ready to serve in around 45 minutes. It is sure to be a refreshing addition to any tailgating spread.
Tailgate Tea Ingredients
1 large pot of water (think about a bit less than a pitcher size)
4-8 hibiscus tea bags (I like Tazo’s Passion Tea, and I use 8 to get that deep red color)
1/4 cup of fresh squeezed lemon juice
1/4 cup of rosemary simple syrup (see recipe below)
Instructions
1. Bring a large pot of water to boil (around 10-16 cups depending on the size of your pitcher).
2. Add 4-8 hibiscus tea bags to the pot and cover.
3. Remove from heat and allow it to steep for at least 7-10 minutes. You don’t have to worry if it’s longer, as hibiscus tea doesn’t turn bitter if over-steeped.
4. Discard tea bags. Set tea aside and let cool to room temperature.
5. Once cooled, add 1/4 cup of lemon juice and 1/4 cup of rosemary simple syrup. Stir well and pour over a tall glass of ice.
6. Garnish with a dehydrated lemon or fresh lemon slice and a sprig of rosemary.
Tip: if you clap that rosemary sprig between your hands, you’ll release the essential oil, allowing for a beautiful aroma while enjoying your tea and leaving your hands smelling nice, too!
A brewing pot of Tailgate Tea (PHOTO: Edwin Hammond).
Kelly also shared her recipe for the rosemary syrup she uses in the tea.
Rosemary Simple Syrup Ingredients
1 cup of granulated white sugar
1 cup of water
2-4 large sprigs of rosemary
Instructions
1. Bring 1 cup of water to boil.
2. Add 1 cup of granulated white sugar and stir until dissolved.
3. Remove from heat.
4. Add 2-4 large sprigs of rosemary and set aside for 30 minutes.
5. Strain rosemary from the simple syrup into a mason jar or glass container.
A pitcher of Tailgate Tea and a jar of rosemary simple syrup (PHOTO: Edwin Hammond).
