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Tea Cocktails
Welcome to our online special-tea cookbook, where it is evident our passion for tea is an endless romance! So raise a glass and give a cheer to the many possibilities to try without fear! Cocktails 1) Apple Pucker Iced-Teani (Cold brewed tea – Shaken)
Ingredients Directions
1. Fill cocktail shaker with ice. 2. Add 1 oz. vodka, 2 oz. Rose's Cocktail Infusion Sour Apple mix, and 4 oz. iced tea with added juice of a lemon wedge, and shake gently. 3. Trim martini glass with a taste of sweet-n-sour by running the remaining lemon quarter along the rim and roll glass into 1 T of sugar on a plate. 4. Dip apple wedge into lemon juice to prevent oxidizing and place on the rim. 5. Strain drink into glass and pucker up for your sweetheart! The above recipe is a variation of Orchard Iced Tea from thatsthespirit.com
2) Old-Fashioned Earl (Tea reduction – Stirred) Ingredients
• 2 oz. bourbon • 2 oz. Boston Tea's Earl Grey, reduction • 1 sugar cube • 2 dashes of Angostura Bitters • Splash of soda water • Orange slice, lemon twist, and 2 cherries to garnish Directions
1. Place sugar cube into an old-fashioned glass; cover with bitters and earl grey. 2. Add a dash of soda water. Muddle until dissolved. 3. Fill old-fashioned glass with ice cubes and add bourbon. 4. Garnish with an orange slice, a twist of lemon and two maraschino cherries. Drink up! Earl is sure to charm you! 3) The Witty Toddyman (Steeped tea –Stirred)
Ingredients
• 1/2 C. Boston Tea's Earl Grey brewed black tea • 1/2 C. Bailey's Irish Cream • 1 splash whiskey Directions
1. Brew a cup of earl grey tea. 2. Pour into a tall clear mug; add Bailey’s and whiskey to taste. Sip not so lightly and let wittiness ensue! The above recipe is adapted from Tea Toddy #2 at maddrinks.com
4) Sinfully Rum-Butter Rich Hot Cider
Ingredients
• 1 quart cold, filtered water • 3 tea bags of Boston Tea Party Tea • 1/2 C. light brown sugar • 2 C. apple cider • 1 1/2 C. light rum • 8 cinnamon sticks • 3 tsp butter Directions
1. Pour water into a large saucepan and bring to a boil. 2. Remove from heat and toss in the tea bags. 3. Cover and let steep 5 minutes. 4. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. 5. Heat just to steaming -- do not boil. 6. Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. 7. Garnish with a cinnamon "swizzle" stick. Go ahead, sip without guilt – if you can’t, confession is held Sundays! * Makes 6 servings The above recipe is adapted from Hot Spiked Cider by debmallonee for allrecipes.com
5) Chai Banana Mudslide (Steeped tea – Blended)
Ingredients
• 1 oz. vodka • 1/2 oz. Kahlua • 2 oz. brewed Boston Tea's Bombay Chai black tea • 1 1/2 oz. milk • 1 scoop French Vanilla ice cream • 1/2 banana (save remaining banana to slice for garnish) • 1/2 cupe semi-sweet chocolate • Hershey's chocolate syrup, whipped cream, and Hershey's chocolate bar shavings for garnish Directions
1. With a peeler, curl off pieces of chocolate from the chocolate bar and set aside. 2. In a blender combine vodka, Kahlua, Bombay Chai, milk, ice, ice cream, banana and semi-sweet chocolate and blend until smooth. 3. Meanwhile, swirl chocolate syrup along the inside of a hurricane glass. 4. Pour blended chai mixture into the glass. 5. Top with whipped cream, a banana slice and chocolate shavings. Add a straw, sip and slip-slide away! 6) Almond Tea Cake-Cupful (Steeped tea – Stirred)
Ingredients
• 2 oz. Amaretto • 4 oz. Boston Tea's Autumn Harvest rooibos tea • 2 oz. vanilla whipping cream- whip slightly with a drop of vanilla • Star anise and lemon wedge to garnish Directions
1. Steep rooibos and pour into a double-walled glass. 2. Stir in Amaretto. 3. Layer vanilla cream and garnish with star anise pod. Voila! Have your cake and drink it, too! 7) Taiwanese Toast (Steeped – Poured)
Ingredients
• 3 oz. chilled brut champagne • 3 oz. Boston Tea's Peach Passion oolong tea, steeped and cooled Directions
1. Fill flute with oolong and top with champagne! You won’t wait long for this oolong! Toast to that! 8) African Sunset (Steeped tea – Shaken)
Ingredients
• 1 oz. vodka • 1 oz. amaretto • 1/2 a lemon • 1/2 a lime • 1 T sugar • 3 oz. Boston Tea's Organic Lemon, Honey, & Chamomile rooibos tea, steeped • Splash of orange juice • 1 orange slice to garnish Directions
1. In a glass, squeeze lemon and lime and mix them with sugar. 2. Add rooibos, vodka, and amaretto. 3. Pour contents into an ice-filled cocktail shaker and shake vigorously. 4. Strain over ice into a Tom Collins glass. 6. Top off with club soda. 7. Garnish with an orange slice. Don’t let the sun go down before you share this with your sweetie! Non-alcoholic beverages
1) Ginger Saga Ingredients
• 1 1/2 tsp Boston Tea's Ginger Peach & Apricot tea leaves • 5 oz. milk • 5 oz. water • 1 tsp ginger paste • Pinch of black pepper • Sugar to taste Directions
1. In a pan, bring milk and water to a boil. 2. Add tea leaves, ginger paste, and black pepper, and boil for a couple of minutes. 3. Strain into a cup and add sugar to taste. A satisfying saga, without too much drama! *Makes 2 cups  2) Apple Fantasy
Ingredients
• Loose tea from 2 Bentley's Royal Apple Cinnamon tea bags • 5 oz. apple juice • 1 oz. orange juice • 3 2/5 oz. water • 1-2 cashew nuts, crushed • 1/2 tsp brown sugar • 1 tsp honey • Cinnamon stick (optional) Directions
1. In a saucepan, combine apple juice, orange juice, and water, and bring to a boil. 2. Add cashew nuts, brown sugar, and honey, and boil for a few more minutes. 3. Add tea leaves, and strain into a cup. Do not boil after adding tea leaves. 4. Adorn cup with a cinnamon stick. Sip, then steal away to your fantasy! *Makes 4 8 oz. servings  3) Wild Blackberry Tea ‘Marteani’ (Steeped tea –Shaken)
Ingredients
• 2 oz. chilled Bentley's Royal Blackberry tea, steeped • 1 oz. club soda or sparkling water • 1/2 oz. fresh lime juice • 1/2 oz. blackberry syrup • 3 jumbo blackberries and sprig of mint to garnish Directions
1. Combine the chilled tea, club soda, lime juice, and blackberry syrup into an ice-filled cocktail shaker and shake wildly. 2. Strain into a martini glass. 3. Garnish with blackberries and mint. Go wild, naturally! 4) Pineapple Paradise Green Tea ‘Marteani’ (Steeped tea – Shaken) Ingredients
• 2 oz. chilled Boston Tea’s Pineapple Paradise green tea, steeped • 2 oz. pineapple juice • 1 oz. simple syrup • 1 oz. lemon juice • 1 oz. lime juice • 2-3 pineapple cubes and a cherry on a bamboo skewer to garnish Directions
1. Place the chilled tea, pineapple juice, simple syrup, lemon juice, and lime juice into a cocktail shaker filled with ice and do the Hula to shake. 2. Strain into a martini glass. 3. Garnish with a bamboo skewer of pineapple cubes and a cherry. Sip this slightly sweet retreat and be light on your feet! 5) Strawberry Basil Bliss (Steeped – Shaken) Ingredients
• 1 T sugar • 4 fresh basil leaves • 3 oz. chilled Bentley's Oriental Treasure white tea, steeped • 1/2 C. fresh strawberries, sliced • Club soda Directions
1. In a cocktail shaker, muddle sugar, basil and strawberries. 2. Add Bentley’s Oriental Treasure white tea and ice. 3. Shake and strain into a highball glass. 4. Top with club soda. 5. Garnish with a strawberry and basil leaves. Drink blissfully! 6) Summertime Strawberry Punch Ingredients • 1 can (12 fluid oz.) frozen pink lemonade concentrate, thawed and undiluted • 2 packages (10 oz.) frozen unsweetened strawberries, partially thawed • 2 C. chilled Boston Tea's Strawberry Fields black tea, brewed strong • 1/4 C. sugar • 2 liters ginger ale, chilled • Ice cubes Directions
1. In a food processor or blender, combine lemonade concentrate, strawberries and sugar. 2. Cover and process until smooth. 3. Transfer to a large pitcher or punch bowl; stir in tea. 4. Add the ginger ale and ice cubes. Serve immediately. Having a party? This punch is a real knock-out! * Makes 14 servings The above recipe for Summertime Strawberry Punch is by Mary MacQueen for taste of home @allrecipes.com
 7) Mango Mama ‘Marteani’ (Steeped tea – Shaken) Ingredients
• 1/2 mango, cut into quarters • 1/8 tsp cardamom seeds • 3 oz. cream of coconut milk • 3 oz. Boston Tea's Ceylon Symphony black tea • Shredded coconut to garnish Directions
1. In a glass, mix cardamom seeds with the cut mango. 2. Add coconut milk and tea. 3. Fill shaker with ice and give it a shake, samba style. 4. Strain into a martini glass. 5. Sprinkle shredded coconut on top and trim the rim with a mango wedge. Drink and dream your way to a tropical island! 8) Soul-Soothing Sipper Ingredients
• 8 C. cold water, filtered • 5 tea bags of Bentley's Finest English Breakfast black tea • 1 C. sugar • 16 oz. orange juice • 8 oz. pineapple juice • 3 T lemon juice • 1 tsp whole cloves • 1 orange • 1 cinnamon stick Directions
1. In a saucepan, boil water. 2. Remove from burner. 3. Put tea bags in water and add sugar; stir to dissolve. 4. Allow tea to steep for 10 minutes. 5. Remove tea bags and place pan on low-medium heat and add juices. 6. Poke cloves into an orange peel and float it on top. 7. Let ingredients simmer for a 1/2 hour. Your house should fill with a welcoming aroma. 8. Serve in a tall glass mug with a cinnamon stick and orange slice on the rim. Sit, sip, and soothe your soul solo or with friends. The above recipe is an adaptation of Russian Tea #2 from maddrinks.com
9) Fuss-free Hot Cranberry Tea
Ingredients
• 1/2 gallon orange juice • 1 bottle (64 fluid oz.) cranberry-raspberry juice • 1 can (16 oz.) pineapple juice • 2 packages (2.25 oz.) small red cinnamon candies • 1/2 gallon water • 8 tea bags of Bentley's Finest English Breakfast black tea Directions
1. Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot. 2. Cook over high heat until the candies dissolve. 3. Combine the water and tea bags in a separate pot and bring to a boil. 4. Reduce heat and simmer 5 to 10 minutes. 5. Pour into juice mixture. Serve hot. No fuss for this demitasse - Salut! *Makes 26 servings The above recipe for Fuss-free Hot Cranberry Tea courtesy Laceym at allrecipes.com
10) Mint Chocolate Green Tea Shake Ingredients
• 1 C. vanilla ice cream • 3/4 C. brewed Boston Tea's Mint Chocolate Delight green tea • 3 T white sugar • 2 drops green food coloring (optional) • 12 ice cubes • Sprig of mint and dark chocolate bar cut lengthwise to garnish Directions
1. Combine ice cream, green tea, sugar, food coloring, and ice cubes in a blender. 2. Blend on high until smooth. 3. Serve in a tall glass and garnish with a sprig of mint & a piece of dark chocolate bar resting across the rim’s top. It’s the perfect after-dinner mint! *Makes 2 servings |
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