Tea based cocktails you should have a taste of
Cocktails give us the possibility to mix about anything with -a good sense of taste- to take a step back from the drinks we usually order at a bar or make at parties. Tea makes part of this large choice of ingredients that we can add to our cocktails to create an original and refreshing drink.
According to Tyler Fry, bartender at Chicago’s awarded The Violet Hour, in an interview with World Of Tea, he explained that the origin of tea mixed with alcohol date back to 1772, when tea was poured in punches. Back in the day, punch was our contemporary cocktail, made of a strong part (the booze) and a soft part (water), mixed with sweet, sour and spice. Once old fashioned cocktails became our modern cocktails, tea was finally introduced into mixology and cocktail culture as it gained more importance in the food and beverage industry.
In Spirit Hunters we’ve gathered different tea based cocktail recipes from bartenders all over the world, from Colombia to Thailand. Here are three recipes that you should know of and can enjoy at home:
The Earl Grey (Adapted from Audrey Saunders) by Tyler Fry
2.0 oz Earl Grey-infused Beefeater Gin
.75 oz Lemon Juice
.75 oz Simple Syrup
1 Egg White
Shake all ingredients without ice to emulsify.
Shake with ice.
Strain, up, into a cocktail glass.
Garnish with the oils of a lemon peel, expressed over the cocktail.
Discard the peel.
Better Together by Simon Kirstenfeger
30 ml Reposado tequila
10 ml Aperol
25 ml lime juice (fresh)
15 ml Earl grey & vanilla syrup*
Top up with Dry champagne
Shake all ingredients besides of the champagne and double strain into a champagne flute. Top up with Champagne.
*Earl grey and vanilla syrup: over extract an aromatic earl grey tea (Mevlana turkish tea works too great if available) for around 10 minutes. Add equal amount of sugar and add the mark of 2 vanilla pots. Dissolve and let cool down. Bottle and refrigerate.
Thai Tea by Niks Anuman
50 ml Sacred Juniper Gin infused with Thai Tea
7 ml fresh squeezed lime juice
2 dashes of Angostura bitters
1 dash of peychaudes bitters East Imperial Burma Tonic
Stir gently. Add garnish. 1 cinnamon stick, 1 orange peel, 1 bouquet of mint.
Don’t drink and drive. Enjoy responsibly.
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