Cup that cheers: cocktail recipes every tea lover should know


A versatile beverage in the kitchen and at the bar, tea is not only consumed as a hot brew around the world, but also enjoyed as an ingredient in a super smooth sweet and sour cocktail. That’s why the best cocktail infusions are at your fingertips on tea bar menus in refreshing flavors for the perfect Sunday sunset.

Before trying these recipes, it is worth knowing why tea stands out from other beverages. It is smooth, light and despite having a strong character, it gels well with any drink without changing the character of the drink. “Tea lends its flavor beautifully to cocktails and makes a wonderful base for subtle and refreshing cocktails,” says Yangdup Lama, co-founder of Sidecar and Cocktails & Dreams, Speakeasy. Currently, Sidecar is number 47 on the World’s 50 Best Bars 2021 list and number 14 on the Asia’s 50 Best Bars 2022 list.

In fact, tea experts find the combination of tea and alcohol to be appropriate. As this combination dates back to the colonial era of the 17th century, the penchant for tea culture was associated with tea punches popular during the era of British high tea, when the drink was an essential ingredient to give it body and flavor. rich texture. “From pirate ships to revelry on special occasions, tea in those days, combined with alcohol, packed a punch. Its sweet and fragrant flavors and aromas, especially the more orthodox ones, are perfect for revitalizing a cocktail,” says tea taster Madhav Sarda, Managing Director of Golden Tips Tea Sarda thinks teas and herbal teas (combination of herbs and flowers) make a great drink.

In many parts of Southeast Asia, the tea trend has evolved into a unique culture not found anywhere else in the world, including tea cocktails that are all the rage. “Since tea is one of the most consumed beverages in the world, most people’s palates are developed for this kind of flavor in cocktails. Lately, gin and tea have been attracting interest as a refreshing contrast to sparkling alternatives. In hot and humid climates like India, tea acts as a soothing blender,” says Shuchir Suri, founder of Jade Forest, a premium beverage brand that offers a blend of teas, fruits and herbs that goes well on its own and is also excellent in cocktails.

Hampta Sunset by WelcomSheraton New Delhi Hotel

— In a brandy flask, add 120 ml of hot water, 30 ml of dry gin, 20 ml of jaggery syrup and 30 ml of apple juice. Jaggery syrup is a good source of iron. Melt it over low heat and stir occasionally to improve the consistency. Let the mixture cool
– Top up with chamomile tea prepared in a separate pot using chamomile tea bags
— Add rosemary and cucumber as a garnish

Nihon Cha by Chef Tarun Sibal, Chatter House

Japanese whiskey combined with orange bitters and fresh herbs for an earthy aroma and topped with homemade Japanese sencha tea syrup

— Suntory Whiskey Toki: 60ml
— Bitter orange: dash
— Homemade sencha tea syrup: 20 ml
— Garnish with dehydrated orange: 1 piece
— Serve on the rocks in an old fashioned glass

Tea cocktail by Jade Forest

— Use 10 ml of the spirit of your choice (gin, whiskey, vodka, tequila or others)
— Use Jade Forest Premium Iced Tea (Blender)
— Use ice cubes according to your taste
— Stir and Pour

Duchais by Rohil Kalita, Bartender, Four Seasons Hotel Bengaluru

Reminiscent of the hills of Assam with malty notes of Assam tea, fresh fruit and spicy notes of pear and pepper, the cocktail is called “Duchais” (pronounced “do khushh”), meaning homeland in Gaelic.

— Chill your highball glass
— Put on a clear ice shard
— Load Homeland Soda Premix
— Pour 45 ml of JW Black Label into a glass
— Pour 135 ml of Homeland soda
— Garnish the drink with a pear tuile
— Homeland Soda is a pre-mixed soda with fresh pear juice, Assam tea, jaiur or Sichuan peppers

Highball Green Tea by Madhav Sarda, Tea Taster and MD, Golden Tips Tea

— Infuse 60 ml of Golden Tips Emerald organic green tea and let cool for 30 minutes
— Add 60 ml of Yamazaki whiskey to the glass
— Pour the infused green tea and the sugar syrup (1-2 tablespoons) into the whiskey
— Add chilled club soda, ice cubes and mint leaves for garnish

Lutyen’s by Yangdup Lama, Co-Founder, Sidecar

— Steep Second Rinse Darjeeling Tea or Makaibari Summer Solstice Tea with JW Black Label for 3 hours
— Add 50ml brewed JW Black Label tea and 20ml homemade licorice cordial, and stir until cool
— Top up with soda and serve with a long ice spear
— Garnish with a seasonal skeleton leaf

Smokey Tryst by Angad Singh Gandhi, Brand Ambassador, Glenfiddich

— Infuse Firdaus Anandini Himalayan tea in 60 ml of Glenfiddich (12 years old) and pour into a carafe
— Add applewood smoke to the decanter
— Take a glass, add a large piece of ice and slowly pour the mixture into it
— Garnish with a slice of dehydrated orange

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