Travel, Cooking, Doing, Eating and Drinking (that about covers it)

Tea for Two, Take Two

Tomorrow is National Tea Day. This is a day that celebrates not just tea, but the tradition of sitting down and enjoying a cuppa in the company of friends. Earlier in the week, I started the celebrations early with my post about the British Afternoon Tea we enjoyed at The Goring Hotel in London.

There are lots of coffee-based cocktails. I’ve written in the past on the Boozy Coffee and the Canadian Coffee, I think it’s high time to give tea-based cocktails some love and shift the focus to tea for adults. I’ve teamed up with my friend Carla at ThirstyCamelCocktails to showcase some tea-based libations.

The original tea cocktail is the Blueberry Tea. This drink always makes me think of my friend Kelly, who is a fan of this cocktail as an after-dinner drink. It also reminds me of waitressing years ago, when it was a popular after-theatre drink. I’m made more than a few of these old school cocktails in my life! The actual drink itself does not contain any blueberries, although I like to use a few as garnish.

Since this is Tea for Two, I’m going to post two tea-based cocktails (in addition to a Blueberry Tea), one hot and one cold. Carla is also going to post two tea-based cocktails. You can check out what she has made (and subscribe to her blog, she posts every day and I don’t miss a post!) at www.thirstycamelcocktails.com. You should also check out her Instagram.

Enjoy National Tea Day and take your morning beverage into the evening! Salute!

Blueberry Tea

What you need:

 

  • 1 oz Grand Marnier
  • 1 oz Amaretto
  • 4 oz Orange Pekoe or Earl Grey tea, hot
  • orange slice (for garnish)
  • blueberries (for garnish)

What you do:

  • in a brandy snifter, add the Grand Marnier and Amaretto
  • add the hot tea
  • garnish with an orange slice and blueberries

Lemon Ginger Zip

What you need:

  • 3/4 oz golden rum
  • 3/4 oz Giffard Ginger of the Indies
  • 3/4 oz Frangelico
  • 4 oz lemon ginger tea, hot
  • 2 dashes orange bitters
  • candied ginger (for garnish)

What you do:

  • in a brandy snifter, add the golden rum, Giffard Ginger of the Indies and Frangelico
  • add the orange bitters
  • top with the hot lemon ginger tea
  • garnish with candied ginger

The French Canadian Tea

What you need:

  • 1 oz Ungava Gin (Ungava is a Canadian tea-based gin)
  • 3/4 oz Giffard Apricot du Roussillon
  • 4 oz Earl Grey tea, cold
  • 5 blackberries
  • 5 mint leaves
  • blackberries (for garnish)
  • mint leaves (for garnish)

What you do:

  • in a rocks glass, muddle the blackberries and mint
  • add the Ungava gin and Giffard Apricot du Russillon
  • add ice
  • add the cold Earl Grey tea
  • garnish with blackberries and mint

 



Tell me what you think!