In a new twist on afternoon tea, we set out to experiment with tea-infused liquors. In addition to spicing up our regular cocktail regimen, we figure that some of our later experimentations might make for good gifts (accompanied by a unique recipe and some thoughtful packaging).
For our first attempt, we opted for pisco, a South American brandy made from grapes. The Pisco Sour has long been a drink we love and we happened to have a mostly-full bottle of pisco lingering about, so we figured it would be a great test.
Pisco’s strong flavor can be a bit overwhelming, so we went with something basic to start. I infused the pisco with a bag of PG Tips, an English breakfast tea, to give the alcohol an added tannic kick and lend a refreshing iced tea flavor to balance the “heat” of the brandy.
Making the infusion is as simple as letting the tea bag steep in a jar of pisco for a little while. I left mine in the refrigerator for 25 minutes before removing and preparing the cocktail. For the drink itself, shake 2 oz. of PG Tips-infused pisco, with 2/3 oz. lemon juice, 1/3 oz. simple syrup and one egg white. Strain and pour into a coupe (or teacup).
Next week, we’re making three more tea-based cocktails with some of our favorite blends from David’s. We’re hoping they’ll be perfect for cooling off with in the last few weeks of summer.