Who said tea is boring?
The
stereotype of the famous brew being the drink of choice for
cardigan-clad grannies is on the wane, thanks to the inventive way teas
are now being used to create unusual new cocktails.
Tea-infused
cocktails with intriguing sounding names like “The Brute Force”, “Miss
Salinger” and “Booty Collins” have been steadily making their way onto
drink menus around the world. Crafty mixologists are infusing cocktails
with everything from Earl Grey to chamomile and Darjeeling, with teas
also now being offered like wine or cocktails in some establishments Proxy Sites, Proxy Site, Free Web Proxy, Free Proxy, Proxy Free
While
the concept of mixing tea and alcohol isn’t new, you’ll find evidence
of tea’s growing popularity in hip bars from New York to Sydney and
beyond.
America’s
top-rated cocktail bar, Dead Rabbit, in New York, is one of the bars
jumping on the tea cocktail trend. It offers concoctions including the
Brute Force, a $16 cocktail made of green tea with tequila Blanco,
Jamaican overproof rum, lime, pear, almond and Absinthe.
At
The Tippler, also in New York, you can order a “Booty Collins”
featuring green tea infused vodka, passionfruit, lemon, cayenne and
soda. If a shot is more your thing, try “The Northern Comfort”, made of
peach and hibiscus tea-infused bourbon, honey and lime.
At
Sydney’sEau-De-Vie, you can try out a 20 AUD (15 USD) “Miss Salinger”.
According to the menu, this creation is “inspired by … high-tea
ceremonies of old” mixed with the establishment’s “flair”. The drink
apparently started out as a Bellini before being mixed with gin which
has been tea-infused, sparkling wine, peach wine and almond syrup.
If
you’re visiting Chicago, check out Unite Urban Grill for the
“Penicillin”, which infuses Lavender green tea syrup with blended scotch
and lemon.
What’s behind the trend?
As
more and more people become increasingly health conscious and switch to
a clean lifestyle, these tea-based cocktails are seen as a healthier
alternative to the usual waist-expanding tipples such as sugar-laden
Mojitos or creamy Chocolate Mudslides.
The tea cocktail trend has also been driven by a growing awareness about tea’s health benefits.
According
to this report by , health benefits include the presence of
antioxidants, which help keep us young and protect us from damage caused
by pollution. Tea may also reduce the risk of heart attack and stroke,
help with weight loss, protect bones and boost the immune system.
We
are more health-conscious than ever – just look at the rise of organic
food, for example. According to Julie Brument, co-owner at The Nine, in
Sydney’s Bondi, this health “effect” has extended to the bar scene.
“People
are more and more careful about what they consume. They want Fair
Trade, organic spirits, less sugar, and interesting fruit and vegetable
combinations,” Brument said in this report.
The
Nine, a small produce-driven café, eatery and wine bar, also offers tea
cocktails including the “Quinoa Fizz”, made with organic quinoa vodka,
kombucha, apple, basil, lemon and pepper.
Tea
is the ideal base for imparting unique flavors, textures and
combinations. As the flavor can range from subtle to strong, and tea
contains no sugar, the brew is perfect for cocktails, both alcoholic and
non-alcoholic.
Teas
which are ideal for cocktails include distinctive flavored brews such
as Darjeeling, Oolong, South African rooibos and Japanese green tea.
Floral teas such as hibiscus and chamomile are also well-suited. These
teas are best paired with alcohols such as white rum, vodka and
flavoured liqueurs.
Smart
marketers are also jumping on the tea cocktail bandwagon, with
ready-made tea mixers now for sale. They include Owl’s Brew, which
manufactures five tea flavors which can be mixed with vodka, tequila,
rum, whiskey, gin or champagne.
If you’d like to make your own tea cocktails, try out one (or all) of the recipes below. Cheers!
Recipes
Green Tea with Champagne (6 glasses)
Ingredients:
8 teaspoons of green tea
4 tsp sugar
2 cups water
Pear and apple slices
1 bottle of cava
Mint leaves
Method:
Infuse tea in 1 cup of water at 70 degrees for 3 minutes. Strain.
Incorporate the remaining cup of water and dissolve the sugar. Serve in
tall glasses with ice, fruit slices and mint. Fill with ice cold cava.
Enjoy!
Iced Rooibos Cocktail (1 glass)
Ingredients:
4 oz. concentrate made of Rooibos tea
4 oz. syrup Seo
4 oz. Honey Bourbon
8-10 mint leaves and some lemon slices for garnish
To
make the concentrate: Pour 4 cups of boiling water over 6 tea bags or
(6 tbsp of loose leaf rooibos). Let it steep for up to 4 minutes and
strain if using loose leaf tea. Measure 4 oz and refrigerate the
leftover concentrate.
Method: Combine and stir all ingredients well. Pour over ice and garnish with lemon slices.
The Owl and the Mule (1 glass)
Ingredients:
3 oz. Owl’s Brew The Classic
1.5 oz. vodka
Ginger Beer
Method:
Shake The Classic and vodka with ice. Pour into a Collins glass and top
with ginger beer. Garnish with candied ginger or a lime peel.
Cimpago Island Tea (1 glass)
Ingredients:
40ml Bacardi
820ml Aperol
30ml Hibiscus Tea
30ml orange juice
Soda
Method: Combine and stir all ingredients and pour over ice. Garnish with orange rind.
Whisky Tango Cocktail (non-alcoholic, 2 glasses)
Ingredients:
2 Twinings Pure Peppermint tea bags
240ml freshly boiled water
40ml Monin vanilla syrup
60ml apple juice
Ice
Mint leaves to garnish
Method:
Brew tea bags for 2 minutes. Fill 2 highball glasses with ice and add
vanilla syrup (2 pumps or 20ml) into each one. Pour over 30ml of apple
juice into each glass. Pour the hot tea over the ice. Stir well, finish
with a straw and garnish with some fresh mint leaves.
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