DRAGONFRUIT FUSION ICED TEA with PROSECCO
Mix 3/4 cup of our Dragonfruit Fusion herbal Iced tea with 1/4 cup of prosecco. Serve chilled with an orange slice.
VALENTINE'S DAY TEA COCKTAIL
Infuse 1 Tbsp of Valentine's Day Tea blend in a glass jar with 4 oz vodka. Let steep for 5 days, then strain out the tea and chill.
Using a chilled a martini or other cocktail glass dip the rim in water and then swirl the rim in a plate of chocolate sugar until coated. I used 1 tsp cocoa to 3 tsp sugar.
Put 1oz of chilled Valentine's tea vodka in the prepared glass and fill with champagne (2-3 oz). Enjoy!
Holiday Tea Blend makes a great cocktail! Try this infusion of Holiday Tea in vodka to create aromatic, delicious cocktails. We made this easy recipe:
1 Tbsp Holiday Blend Tea
4 oz vodka
Blend together in a jar and let sit for 5 days to steep. Strain into another container.
Put ice in a small rocks glass. Add 1oz Holiday tea vodka and 1oz Irish Cream liqueur (like Bailey's). Stir and enjoy! This cocktail is smooth and delicious. Want to "jazz" it up? Add a candy cane in the glass as a stirrer.
Fun and Festive!
The infused Holiday Tea Vodka also makes a great gift! Simply strain your tea vodka into a nice bottle, seal and tie with a festive ribbon. Add a hang tag of suggested cocktails and a homemade label to really impress your friends!
PUMPKIN SPICE TEA COCKTAIL
4 oz water
1 tsp Pumpkin Spice black tea
1.5 oz vodka
.25 oz lemon juice
1 tsp simple syrup (I used an Herbal Chai Masala syrup that I had on hand – see recipe below)
Boil water and pour over Pumpkin tea. Steep for 5 minutes, then strain and cool.
Place vodka, lemon juice, brewed tea and syrup in a cocktail shaker with ice. Shake to chill, then pour into a chilled glass. Garnish with lemon and orange peels if desired.
HERBAL CHAI PEAR DAIQUIRI
Herbal Chai simple syrup:
½ cup water
½ cup sugar
1 Tbsp Herbal Chai Masala
Heat in a small saucepan over low heat for 5 minutes, then strain out the spices.
½ oz Herbal Chai simple syrup
½ oz fresh lemon juice
1 oz pear juice
1/8 tsp vanilla extract
Combine the rhum, syrup, juices and vanilla in a cocktail shaker. Add ice and shake until chilled. Pour into a chilled glass. Garnish with lemon peel.
ORANGE SPICE BLACK TEA TODDY
4 oz water
1 ½ tsp Orange Spice Black Tea
1/8 tsp Cointreau
1/4 oz simple syrup
3 dashes bitters
Brew the Orange Spice tea in boiling water for 4 minutes, then strain out the leaves. Pour into a glass and add the scotch, cointreau, syrup and bitters. Stir and garnish with a clove studded orange section (if desired).
GINGER PEAR BLACK TEA TODDY
4 oz fresh apple cider
1 tsp Ginger Pear Black tea
¼ oz fresh lemon juice
½ tsp honey
1 oz aged rhum or spiced rum
2 dashes bitters
In a small saucepan heat cider, lemon juice, honey syrup, water & tea and simmer for 3 minutes. Strain into a warm mug and stir in rum and bitters.
COZY COMFORT COCKTAIL
Cozy Comfort simple syrup:
½ cup water
1/3 cup sugar
2 tsp Cozy Comfort Tea
Heat in a small saucepan over low heat for 3 minutes, then strain out the tea.
Orange peel (1" piece)
¾ oz cozy comfort syrup
4 dashes bitters
2 oz whisky (I used Crown Royal)
Muddle together the orange peel, syrup and bitters in a cocktail shaker. Add whisky and ice and shake until chilled. Pour into a small glass that has a couple of ice cubes in it. Top with an orange twist.
Summer's not over yet! Here are a couple of cocktail recipes to help you enjoy the last days of summer!
Don't let the name fool you, this tea can be enjoyed anytime of the year! The tea brews to a dark amber cup with a smooth, refreshing, light peach taste and subtle Earl Grey undertones.
Put 1 Tbsp of Summertime Earl Grey Tea in an 8oz jar and cover with vodka. Set aside for 5 days to infuse then strain out the tea.
1oz Summertime Earl Grey Vodka
Orange twist or wedge
Fill a glass with ice then add the vodka and tonic. Garnish with an orange twist or wedge. The orange flavor really complements the bergamot!
There's not a lot to this recipe, but the results are fantastic. On a recent camping trip the Summertime Earl Grey Tea Vodka & Tonics were a favorite among the adults!
This berry blend is reminiscent of a fine summer day. The early morning fresh breeze gently caressing tree leaves, clear blue skies with a whiff of fragrance in the air. A brew that can be enjoyed either in the morning to greet the beginning of a new day or during early evening to relax and reflect upon the achievements of the day.
Rosehips, blueberries, cranberries, apples, raspberries, and blackberries are mixed with wonderful berry flavorings to create Berry Nice Herbal Tisane, a fabulous brew that is delicious hot or iced.
Put 1 1/2 Tbsp of Berry Nice Herbal Tisane in an 8oz jar and cover with vodka. Set aside for 5 days to infuse then strain out the fruits and herbs.
1oz Berry Nice Vodka
.5oz triple sec
.5oz lime juice
2oz flavored seltzer (I used guava/mandarin)
Lime wedge for garnish
In a cocktail shaker, shake the liquid ingredients with ice cubes and strain into a chilled cocktail glass. Garnish with a lime wedge.
LAVENDER LACE GIN & TONIC
Put 1 Tbsp of Lavender Lace in an 8oz jar and cover with gin. Set aside for 5 days to infuse then strain out the herbs.
1oz Lavender Lace Gin
1 tsp Hibiscus syrup
Place gin, tonic and syrup in a shaker with ice. Shake, then pour into a glass with ice, add a wedge of lime and enjoy!
JASMINE VODKA TONIC
4 oz vodka + 1 tsp Dragon Phoenix Jasmine Tea
Place the vodka and Jasmine tea in a container and steep for 3-5 days. Strain out the tea.
Add the vodka, St-Germain and syrup in a glass and stir. Add ice cubes and fill the glass with tonic water. Line the rim of the glass with a slice of orange and Enjoy!
1 tsp. China Lapsang Souchong tea leaves
Place the tea leaves in a glass jar with the vodka. Heat for 15 seconds in the microwave and then let sit and steep overnight.
Fill a tall glass with ice cubes. Add all the ingredients and stir. Add as many garnishes as you prefer and enjoy!
Recipe from Culinary Tea by Cynthia Gold and Lise Stern
¼ cup Darjeeling tea leaves
Place the tea leaves in a large pitcher. Pour over the boiling water and steep, covered, for 3 minutes. Strain, discarding the leaves and returning the tea liquid to the pitcher. Let cool completely to room temperature.
Add the chilled Riesling, pears, apple, apple juice and simple syrup to taste. Chill; if possible, give the flavors a day to meld before serving. Serve over ice garnished with slices of fresh pear.
Recipe from tea cookbook by Tonia George
1 Tbsp superfine sugar
Put the sugar in the hot green tea and stir until it has dissolved. Let cool. Put in a cocktail shaker with the vodka, Cointreau, and some ice cubes. Shake well and strain into 2 martini glasses. Garnish with an orange twist.
2 tsp vanilla beans
Place cut vanilla beans in a 1 quart glass jar. Add the sugar and alcohol, then add the hot, freshly brewed coffee to top off the jar. Cool and then seal the bottle. Place in a dark place for 3-4 months, shaking daily.
APPLE CINNAMON HOT TODDY
2 tsp Apple Cinnamon Coffeecake Black Tea (Also great with Pumpkin Spice Black Tea)
Pour boiling water over tea leaves, steep for 3 minutes and strain. Slice a lemon wedge and place a whole clove in each section of the wedge. Place in the brewed tea with the maple syrup and whiskey. Sure to keep you warm on a chilly Fall night!
Makes 1 serving.