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Tea'd Off | Great Performances

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JUL
27
2016
Tea’d Off
Recipes and Food
by Beverage Director, Luis Antonio Thompson

Steep your favorite herbal brew into a refreshing summer beverage.

With temperatures hovering close to 100°, our inspiration has been drawn from memories of sitting on the deck (or, as a city boy, the fire escape) and enjoying a tall, cold glass of homemade iced tea. Although a bourbon-spiked Arnold Palmer is one of my personal favorites to sip under the sun, it’s been a treat to infuse and experiment with herbal teas to create fun, new ways to cool off in the afternoon.

Here are three ways to remix your favorite tea into a delightful concoction, just in time for the hot weather.

EARL’S LOVE

Earl Grey Tea-infused Vodka, Homemade Blackberry Syrup, Fresh Squeezed Lemon Juice, Club Soda

Infusion instructions

Infuse One (1) Cup Earl Grey Tea Leaves per One (1) 1L bottle of Vodka. Infuse for 2 Hours, stirring and shaking during infusion process. Strain into bottles when complete.

Blackberry Syrup instructions

Combine in a pot: 1 pint (6 oz) blackberries, 1 pint (6 oz) raspberries, ¾ cup lemon juice, 4 cups turbinado, and 4 cups water. Bring to a boil and simmer for 15 minutes on medium low heat. Let cool. Stir and mash fruit pulp. Strain into clean glass bottle. Yields approx. 32 oz (1 Quart).

Individual Serving

In a cocktail shaker, combine:

1 ½ oz Earl Grey-infused vodka

1 oz Blackberry syrup

1 oz Lemon juice, fresh

Shake on ice. Strain into glass. Top with 1 oz Club Soda.

Garnish: Blackberry

CHAMOMILE COOLER

Chamomile Tea-infused Vodka, Fresh Squeezed Lemon Juice, Honey Syrup, Angostura Bitters

Infusion instructions

Infuse One (1) Cup Chamomile Tea Leaves per One (1) 1L bottle of Vodka. Infuse for 4 Hours, stirring and shaking during infusion process. Strain into bottles when complete.

Honey Syrup instructions

In a pot, combine equal parts Honey and Hot Water. Let cool before mixing into cocktail.

Individual Serving

In a cocktail shaker, combine:

1 ½ oz Chamomile-infused vodka

¾ oz Honey syrup

½ oz Lemon juice, fresh

Shake on ice. Strain into glass. Add 2 dashes Angostura Bitters.

Garnish: Fresh Mint Leaves

PINEAPPLE PEPPERMINT AGUA FRESCA (non-alcoholic)

Peppermint Tea, Fresh Purée of Pineapple, Simple Syrup

Simple Syrup instructions

In a pot, combine equal parts Sugar and Hot Water. Let cool before mixing into beverage.

Preparation instructions

Steep 4 Peppermint Tea bags in 3 ½ cups boiling hot water for 5 minutes. Remove tea bags and let cool.

Peel and chop 1 whole pineapple. In a blender, combine pineapple chunks, 3 ½ cups peppermint tea and ½ cup simple syrup. Purée until smooth. Strain pulp. Yields approx. 1 ½ quarts, depending on size of pineapple.

Group Serving (serves 8)

Serve in 6 oz cups, over ice.

Garnish: Edible Flowers


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