In a mixing glass, add ingredients over ice and stir to combine. Strain over single large ice cube and garnish with orange peel or a cherry. For an extra flavor kick, smoke-rinse your glass with dry Lapsang Souchong tea leaves just before pouring. If you are wondering who Mr. Fortune is, you should read this blog post.
1 egg white 1 oz pineapple juice 1 oz Lapsang Souchong infused maple syrup ½ lime, juiced 1 oz Lapsang Souchong tea concentrate (steep 1 tbsp. tea in 1 cup water for 15 minutes) 2 oz mezcal
Combine ingredients in shaker and dry shake (no ice) vigorously for at least 30 seconds. Add ice to shaker, shake, and double strain into glass. Garnish with lime or your favorite tropical botanicals.
Combine all ingredients except whisky in saucepan on the stove; warm over medium heat until mixture is heated through and flavors have settled. Remove from heat, add whiskey, and pour into mug. This recipe is perfect for making in large batches; scale up ingredients as necessary. Can also be served sans whiskey for a tasty and alcohol-free autumn warmer.
Tea cocktails are perfect for any occasion! Here are a few cocktail recipes that we have developed to showcase some of the darker, richer flavors that tea has to offer. Perfect for both holiday parties and cozy nights staying in.
A few tablespoons cocoa powder or coarse sugar for garnish (optional)
Steep hazelnut puerh in 4 oz boiling water for 5 minutes before removing leaves; allow to cool. In an iced-filled mixing glass, combine simple syrup, bitters, tea, and bourbon. Stir strain into an old-fashioned or rocks glass with a large ice cube or sphere. Optionally, rim glass with cocoa powder or coarse sugar for a festive flair.
Steep Da Hong Pao in 4 oz 195º water for 4 minutes before removing leaves; allow to cool. In an ice-filled mixing glass, combine cooled tea with amaretto and bitters. Stir and strain into a chilled martini glass.
Begin by making an infusion of tea and gin, adding 1 tablespoon to 4 oz dry gin and allowing to sit for 2 hours before straining out tea leaves.
Steep 2 tablespoons of Matcha Infused Sencha in 4 oz of 175º water for 3 minutes before removing leaves. Combine tea in an ice-filled shaker with gin infusion, honey, lemon juice, and bitters. Shake and strain out into a martini glass, topping with mineral water. Garnish with cranberries.