Tea Based Cocktails

SHOU FASHIONED
‘For lovers of big and bold whiskey’    
For the base

  1. Infuse 30g 2014 Shou Pu-Erh Menghai Te Ji in 1L of rum overnight        
  2. Strain and discard the leaves the following morning        
  3. Store in an airtight bottle at room temperature.        

To make the cocktail        

  1. To a mixer full of ice add:
    • 60ml pu-erh infused rum
    • 1 bar spoon simple syrup
    • 1 bar spoon Cointreau
    • Stir until drink has chilled        
  2. Strain into a chilled glass with ice, garnish with a cinnamon stick and a dash of bitters.        

 

WHITE PEO-TINI
‘Crisp and dry, stirred not shaken’
For the base

  1. Infuse 25g White Peony in 1L of gin for 4 hours 
  2. After 4 hours, strain and discard the leaves.
  3. Store in an airtight bottle at room temperature.

To make the cocktail

  1. To a mixer full of ice add
    • 60ml White Peony infused gin
    • 15ml dry vermouth
  2. Stir until drink has chilled
  3. Strain into a chilled martini glass and garnish with a twist.

 

ROSEY APPLE
‘Summer in a glass’
For the base

  1. Brew 20g of Egyptian Ice tea in 1L of 90˚C water for 5:00 min.
  2. After 5:00 min, strain and discard the leaves allowing the tea to cool to room temperature
  3. Refrigerate overnight in an airtight bottle.

To make the cocktail

  1. To a shaker full of ice add:
    • 60ml chilled Egyptian Ice tea
    • 35ml vodka
    • 2 bar spoons Cointreal
    • 20ml simple syrup
  2. Shake thoroughly till the drink has chilled
  3. Strain into a chilled glass topped with ice, granny smith apple, summer berries and rose petals.

To make a party sized punch version

  1. To a punch bowl full of ice add 
    • 1L chilled Egyptian Ice tea
    • 585ml vodka
    • 80ml Cointreau
    • 335ml simple syrup
  2. Stir together thoroughly and garnish with granny smith apples, summer berries and rose petals.

 

ROCK SUGAR SIMPLE SYRUP
‘To add sweetness to your cocktails without compromising flavour’

  1. Bring 1L of water to boil in a saucepan
  2. Reduce water to a simmer and add 500g rock sugar
  3. Stir occasionally until rock sugar has fully dissolved
  4. Allow syrup to cool to room temperature
  5. Store in an airtight bottle in the fridge