Monday, 13 February 2012

Mar-TEA-nis

I am enjoying my new cocktail/wine glasses. So just to get your imagination going about the endless tea themed cocktails, I've put a few recipies up.

Apple Chai Martini

The apple and chai are a perfect combination and the agave nectar brings it all together. I love the idea of infusing vodka with tea.

  • 1.5 oz Square One Organic Vodka infused with Numi Organic Ruby Chai Tea (or similar rooibos chai blend)
  • 1.5 oz Organic apple cider
  • 0.5 oz Organic agave nectar
  • 1/4 organic Gala apple, plus a slice for garnish (Use a Gala apple for the best texture.)
In a glass container add 750ml bottle of Square One and 6 bags of Numi Ruby Chai Tea. Let infuse for 1-2 hours (or up to 3 hours for a fuller flavor). Remove bags and squeeze out excess vodka. Cut one quarter of the apple into pieces, removing the seeds and core.
In a mixing glass or bar shaker, muddle the apple slices into an applesauce-like consistency. Add agave nectar, Square One, cider and ice to the glass or shaker.
Shake for 10 seconds and strain into a chilled cocktail glass. (The head should be frothy and creamy. Garnish with an apple slice.


Genteel Gentlemen’s Lemon Fizz Recipe

This wonderfully refreshing Southern-inspired drink is perfect for when you’re already warm by the fire in the winter, or anytime during the warmer months.

1 cup water
4 teaspoons black Darjeeling 2nd flush tealeaves
4 tablespoon ginger syrup*
5-6 lemons, juiced
1 cup gin
2 cups sparkling water
Tea ice cubes**

In small saucepan, bring 1 cup water to boil. Add the tealeaves and keep boiling for 15 minutes. Strain into a clean punch bowl. Use the old tealeaves for chagra (optional).

Add the lemon juice, ginger syrup, and gin to the punch bowl, and then slowly stir in the sparkling water. Add the tea ice a few minutes before serving.

Makes 6 servings.

Hot Rum Tea Recipe

A mix between spiced rum and a Hot Toddy. Delicious!

1 Tablespoon black tea (preferably Keemun or a Darjeeling Autumnal Flush)
1 cinnamon stick
2 cloves
1 tablespoon lemon juice
1 slice of lemon peel
1 tablespoon honey (preferably Tupelo)

Bring 1 cup water to just below boiling and remove from heat. Add tealeaves and spices. Steep for 4 minutes. Strain, reserving the cinnamon stick. Pour tea into a large mug and stir in honey, lemon juice, and lemon peel. Float the rum and add the cinnamon stick as a garnish.

Makes 1 serving.


Now you have something to put in your tea-cup cocktail glasses

2 comments:

  1. i like your blog!
    http://viva-la--jenny.blogspot.com/

    ReplyDelete
  2. Thank you, not really 'fashion' related - but its just what i do.

    ReplyDelete