If you ask me to choose between coffee or tea, I will undoubtedly always say tea. It offers great health benefits and is perfect to calm your soul. There’s a quiet sophistication about tea that brings you back to a very regal time period of early Victorian tea parties with women in fancy dresses. During my visit to the Urban Tea Merchant here in Vancouver, I learned that tea is even more versatile than we think. You don’t have to wait for fall or winter to enjoy the great flavours that tea has to offer. Turns out, tea can also be perfect for summer.
A twist on the traditional ice tea (and for the adults), Urban Tea Merchant shared some of their favorite summer time tea infused cocktails that’s perfect for a garden party or to share with some friends.
Cheers to summer!
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*We recommend TWG tea with all recipes.
The Moroccan Mint Mojito Recipe
The Moroccan Mint Tea is a green tea perfectly blended with suave and strong Sahara mint.
How to make the Moroccam Mint Rum infusion:
Add 30g tea per 750ml rum. Allow 1-2 days to sit and cold infuse.
What you need:
1 ½ oz infused rum
3.4 oz lime juice
¾ oz simple syrup
Method:
Shake all ingredients till chilled and doubled strain into collins glass.
Add ice to top and fill with soda
Garnish with fresh mint sprig.
Pink Flamingo Cosmopolitan
The pink flamingo tea is a blend of green tea with crimson hibiscus blossoms. This quirky mélange infuses into a rose colored cup with tart, fruity overtones.
How to make the Pink Flamingo Cosmpolitan infusion:
Add 25g tea per 750ml vodka. Allow 2 days to sit and cold infuse.
What you need:
1 ½ oz infused vodka
2 oz cranberry cocktail
¼ oz lime juice
Splash of simple syrup or cointreau
Method:
Add all ingredients into a Boston shaker.
Shake vigorously for 20 seconds.
Double strain into a martini glass.
Garnish with a flamed orange cheek.
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Matcha Sour Recipe
The TWG tea matcha is a powdered green tea, traditionally prepared with a bamboo whisk. A thick and slightly astringent green tea, this infusion yields a smooth and grassy taste which finishes with a hint of sweetness.
How to make the Matcha Syrup Infusion:
Bring 750 ml of water to a boil. Remove from heat and add an equal amount of sugar by weight.
Allow sugar to dissolve and while warm, vigorously whisk 1 tbsp of matcha powder. Ensure that there are no clumps and that you have a fine syrup.
Pass through cheesecloth if necessary.
What you need:
1 ½ oz Bourbon (Bulliet)
¾ oz lemon
¾ oz simple syrup with Matcha
1 egg white
Method:
Combine all ingredients then dry shake if possible.
Add ice and shake till drink is chilled.
Serve in high ball glass and fill with ice.
Use Angostura bitters as garnish.
Amy Yew is a contributing columnist at Vancouver Courier and a fashion and style writer. She is also a Lucky Magazine community contributor. Tell us what you think and submit any questions you have to [email protected]. You can also tweet your thoughts @AmyYew.
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