Mix Your Menu: Tea Cocktails (3 New Recipes)

Feb. 22, 2019

Tea Cocktails

 

illustrations by Ethan Colchamiro

In this edition of “Mix Your Menu,” our ongoing series where we serve up fresh spins on classic cocktails, we’re highlighting a different kind of brew: tea.

Over the last few years, tea-based drinks have seen an uptick in popularity, from more fruit-forward iced teas to the fermented, slightly sweet tea called kombucha.

But if you aren’t enticed by the fermented brew brouhaha, tea-infused cocktails are the perfect option for those who prefer mature spirits instead.

Breakthru Illinois Beverage Development Specialist Adam Halyckyj crafted three easy-to-sip cocktails inspired by tea’s colorful spectrum of flavors.

 

Chai Old Fashioned

Chai Old Fashioned
2 oz. rye whiskey
.5 oz. chai demerara syrup (2 parts demerara sugar to 1 part strong brewed chai tea)
2 dashes aromatic bitters
1 dash orange bitters
Glass: Rocks
Method: Build all ingredients in a stirring glass and stir until properly diluted. Strain into cocktail glass. Add ice.
Garnish: Orange swath (express oils over top of cocktail and insert into side of the glass)

 

Rosé In Sicily

 

Rosé in Sicily
1.5 oz. gin
1 oz. rosé vermouth
1 oz. Sicilian blood orange green tea syrup
1 oz. ruby red grapefruit juice
.5 oz. fresh lime juice
1 dash honey bitters
1 dash cardamom bitters
Glass: Collins
Method: Combine all ingredients in a shaker tin, add ice and shake hard for six seconds. Strain into glass and fill with ice.
Garnish: Lime

 

Karam Chameleon

 

Karma Chameleon
1.5 oz.  single malt whisky
.5 oz. pamplemousse liqueur
1oz. ruby red grapefruit juice
.75 oz. fresh lime juice
.75 oz. chamomile syrup (1:1)
Glass: Collins
Method: Combine all ingredients in a shaker tin, add ice and shake hard for six seconds. Strain into glass and fill with ice.
Garnish: Grapefruit wheel


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