Cocktails, Just Add Tea
A couple of weeks ago, we made a Pisco Sour with PG Tips-infused pisco—which added a new depth to the drink. The PG Tips gave more tannic structure to the already strong flavor of the pisco, while at the same time adding a bit of that cooling refreshment that only comes from drinking iced tea.
We were instantly hooked on exploring what other liquors infused well with teas, but we wanted something besides Earl Grey gin or hibiscus tequila to play with.
Luckily, our friends at David’s Tea sent us a few teas to experiment with, which gave us the opportunity to experiment with a few other classic cocktails.
These teas are all classics at David’s, but they’ve been repackaged into their upcoming Cocktail Collection—five different teas with cocktail recipe cards included. Each of the recipes below serves four people, making them perfect for these last few summer afternoons out on the patio.
Our first infusion, the Citron Gimlet, uses Citron Oolong to add a fresh new zing the classic gimlet.
Start by boiling one cup of water with a 1/4 c. of sugar and 1/4 c. of Citron Oolong in a small saucepan. After cooling, combine the tea mixture with 3/4 c. of gin, 3/4 c. of chilled club soda and 1/4 c. of fresh lemon juice served over ice. Garnish with lemon slices.
Next, we grabbed some mint from the garden for our jasmine-infused mojitos. The combination sounds strange, but jasmine adds a nice floral note to this already excellent classic drink.
In a pitcher, muddle 8-10 mint leaves with a 2 tbsp. of agave nectar (or honey, in a pinch) and cover with ice. Steep 1 tbsp. of Silk Dragon Jasmine tea for 5 minutes, then strain into the pitcher. Add 2 tbsp. of lime juice, 1 c. club soda and 4 oz. of white rum, stirring to combine. Garnish glass with a sprig of mint.
One of Laura’s favorite teas, Goji Pop, is the star of our final cocktail, the Goji Pop Fizz. The fruity blend of apple pieces, goji berries, hibiscus and rosehips is excellent served both cold and hot, so we know it would make a killer cocktail. The hardest part about making this cocktail is trying to not eat all of the goji berries out of the tea. If you can manage to leave them in, this might be the healthiest cocktail you’ll drink this summer.
Start by steeping 4 1/2 tsps. of Goji Pop and strain into a pitcher filled with ice. Add 1 c. of lemon lime soda or sweet sparkling wine (we used prosecco), 4 oz. gin, and 1/4 c. of lime juice and stir to combine. Garnish each glass with a lime wedge.
With summer drawing to a close, we wish we had thought of doing infusions earlier in the summer, but hopefully the next few weekends will still be worthy of sitting outside, sipping a refreshing iced tea cocktail. Or maybe we’ll just start making black tea Manhattans once the fall gets here!
- Ryan and Laura