August 23, 2011

Tea Infused Cocktails

Tea is awesome in its wide range of flavors and caffeine levels, and cocktails are awesome in their wide range of possible blends and flavors. Therefore, both tea and cocktails are awesome.

So, here comes the million dollar idea (ok, maybe just a hundred dollar idea)... why not blend the two together to create the ultimate beverage: Tea infused cocktails.

Paul Abercrombie shows us how to make at-home infusions with the more caffeinated, bold Earl Grey and with its milder second-cousin, Green Tea. Paul suggests sticking to organic ingredients, but I don't think that is necessary.

Green Tea Infused Vodka
Combine 1 teaspoon organic green tea leaves or 1 tea bag of organic green tea with 1 cup organic vodka and let steep for two hours. Strain or remove the tea bag; the vodka will keep in an airtight container in a cool place or the fridge for up to 6 months.

Pear Tea Martini
2 oz Green tea-infused organic vodka
2 oz Pear cider
1 slice Pear, unpeeled

Combine the infused vodka and cider in an ice-cube filled cocktail shaker. Shake vigorously, then strain the mixture into a chilled martini glass. Gently drop in the pear slice.

Earl Grey Infused Rum
Combine 1 tea bag Earl Grey tea and 8 oz of rum and let steep for 1 hour. Remove the tea bag, then pour the mixture into an airtight container. The infused rum can be stored in a cool place or refrigerated for up to 6 months.

Earl Grey Boxcar
1 1/2 oz Earl Grey infused Rum
1/2 oz Punt e Mes Italian vermouth
1/2 oz fresh organic pineapple juice
1/2 oz freshly squeezed organic lemon juice
1/2 oz freshly squeezed organic lime juice
1/4 oz apricot brandy
Dash of Angostura bitters
1 thin slice of organic lemon

Pour the infused rum, vermouth, fruit juices, brandy, and bitters into an ice cube-filled cocktail shaker. Shake vigorously, then strain the mixture into a martini glass and garnish with the lemon slice.

Finally, I also found this exciting Rosemary Green Tea Cocktail recipe:

3 ounces rosemary-infused green tea
1 ounce Zubrówka Bison Grass Vodka
1 ounce Zen green tea liqueur
1/4 ounce Bärenjäger Honey Liqueur
1 sprig rosemary
1 lemon wedge

Steep green tea with rosemary (1 green tea bag with 8 ounces water and the needles of 1 sprig of rosemary) ahead of time and let cool.
Pour ingredients into an ice-filled highball glass. Stir, then garnish with a rosemary sprig pierced through a lemon wedge. Makes 1 serving.

And if these recipes seem too complicated or for the lazy ones, I tried The Durhamite at a local restaurant, Geer St. Garden, and it was delightful. To create this cocktail simply mix in Vodka, Black Tea & Lemonade, perfect for a sunny day.

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