Recently I was asked by Danielle Custer, GM of Taste Restaurant at the Seattle Art Museum and consultant for Barnes & Watson tea company to sit in and give my opinion on some new cocktails she was developing for Barnes & Watson, a Seattle tea company. What a fun afternoon – these cocktails were like nothing else i’ve tasted – the delicate and intense flavors of tea and Asian fruits had use wondering why tea hasn’t been more of a staple in mixology.
Tea in cocktails? Well, according to the London Times, the amazing range of flavors and aromas in tea are finding their way into all sorts of recipes, not to mention cocktails. Guided by Custer and Barnes & Watson owner and tea educator (and vice chair of the Specialty Tea Institute) Ken Rudee, we tried several different cocktails, all contenders for the B&N entry into the cocktail category at the World Tea Expo in Las Vegas on May 1.
First was “Iron Buddha and the Flower” a delicate combination of Maraska (marischino cherry liqueur, not juice!), meyer lemon juice, yuzu juice (an Asian citrus juice) and ti quan yin (a chamomile infused light tea). It had a golden color, and smelled of hay and green tea, wet wood after a fire and artichoke, with a soft lemony, vanilla flavor.
Next was the Pu-er Pisco Sour, made with Pu-er tea, and a dot of angostura bitters. Very earthy but delicate!
The Cinnamon Oolong Lychee-tini had both gin and vodka, a bit of cinnamon and very aromatic and flavorful lychee juice.
Another favorite was the Golden Tip Assam Presse (after Presbyterian), with bourbon, soda, ginger, lemon and Assam tea. The bourbon was strong, but the tea added intense earthy aromas and softened the bourbon bite.
Lastly, here’s Danielle’s great recipe for the Cherry Earl Grey Mojito – a great summer cocktail and a fascinating twist on a basic Mojito. Try it out and raise a glass to Ken – as he heads out to shake up the tea world!
Cherry Earl Grey Mojito
Some say this surprising version is an improvement on the classic… with the addition of earl grey tea infused tart cherries and earl grey tea infused rum combined with classic fresh mint and lime, this becomes an automatic favorite. Don’t forget to nibble on a few cherries while savoring this fun and slightly addictive cocktail… Tell us what you think… did we improve on a classic?
2 heaping tablespoons earl grey infused dry tart cherries
12 mint leaves
¾ ounce organic simple syrup
1 ounce early grey infused Bacardi rum (silver)
1 ounce fresh lime juice
crushed ice
soda
Muddle cherries, mint & syrup in a pint glass.
Add rum, lime and top w/ crushed ice.
Give mixture a quick shake and pour all ingredients into a rocks glass, top with soda and serve with a straw.
Earl Grey infused rum:
Cold infuse ½ ounce or 10 grams Earl Grey tea with ½ (750ml) bottle of light rum.
Stir to combine and allow to steep for at least 2 hours before use (or indefinitely…)
Strain before using.
Note – the tea will never become bitter when cold infusing.
Earl Grey infused tart cherries:
Place 1 cup tart cherries in a container. Pour earl grey concentrate over the cherries until they are covered. Allow the sherries to steep at least 2 hours or longer.
* Enjoy the infused cherries in cocktails, over vanilla ice-cream or as a condiment with extra sharp cheddar cheese…
Earl Grey Concentrate:
Place ½ ounce of Earl Grey tea into a 2-cup measuring cup. Add boiling water to the 2 cup mark. Steep for 3 minutes. Strain, cool and store refrigerated for use.
Organic simple syrup:
Combine equal parts organic cane sugar and water in a small saucepan. Simmer slowly, stirring occasionally until the sugar is completely dissolved. Allow the mixture to cool completely. Reserve.
