Tea as a Cocktail Ingredient

I wonder why anyone bothers to drink vodka

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By David Hammond

Tea is now a cocktail ingredient. As I am a fan of tea – and cocktails – this is a trend of which I approve.

Tea adds not only flavor, but a certain astringent and sometimes bitter quality that works well with some types of alcohol and sugar.

I was recently sent some recipes that utilize Bombay Sapphire Gin and tea, and I modified one that was supposed to use peach tea. I usually don't like peach tea (though I'm guessing Todd & Holland has some pretty good versions of the stuff in stock), so I used passion fruit tea. Here's how I made it:

  • 1.5 ounces Bombay gin
  • 3 ounces passion fruit tea (or really any fruit-based tea you have)
  • .5 ounces simple syrup
  • 1 ounce fresh lemon juice
  • Lots of ice stirred in

The highly herbal flavors in gin mesh very well with fruit and sugar, and the lemon perks up the sip.

Simple syrup is simple to make, but if you want to make your life even simpler, just add some sugar to the tea when it's hot.

Every time I taste gin, I wonder why anyone bothers to drink vodka. Various gins have so much differentiation and dimension, but there's very little of that variety in vodka which seems, basically, to be jet fuel.



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Posted: August 5th, 2014 3:43 PM

Hard Arnold Palmer is the way to go

David Hammond from Oak Park, Illinois  

Posted: August 2nd, 2014 12:09 AM

Tea comes in such an incredible variety of flavors, Phil, that I agree there are many opportunities for using it as a mixer...or even drinking the stuff straight (smile).

Phil from Oak Park  

Posted: August 1st, 2014 4:21 PM

Interesting idea, and with so many teas available, many options for experimentation. And hear, hear for a thumbs down on vodka. (Although gin is basically just a botanical-flavored vodka.) Bombay's Sapphire gin is so pungently redolent that a drop of Pernod (or other anise-flavored spirit) creates an amazing martini. I recall this drink was christened the "Tin House martini" after the literary magazine that commissioned the recipe. It's a very nice combo.

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