Notes from the Garden Blog
At Teatulia Organic Teas, we recently published our first cookbook with 75 unique cocktail recipes featuring the hottest trend in mixology—tea! It’s true. Tea is making its way—in a big way—into the bartender’s mix of totally unique cocktail ingredients. Mixologists from some of Denver’s hottest restaurants shared handcrafted cocktail recipes for our new book, and we want to share one with you.
Creative mixologist Kevin Burke, from Denver’s own Colt & Gray restaurant, crafted a Swedish Toddy using Teatulia Tulsi Infusion Tea. It features aquavit, a Scandinavian liquor infused with herbs like caraway, cardamom, anise, and citrus peel. This spiced spirit pairs perfectly with the invigorating and full-bodied spiciness of our black tea and Tulsi herb blend. Hot-brewed Tulsi Infusion Tea is the base of this cocktail, so it will keep you warm during these mid-winter months.
Recipe from Kevin Burke of Colt & Gray and featured in Tea Cocktails: A Mixologist’s Guide to Legendary Tea-Infused Cocktails by Amanda R. Gehring with Teatuila Organic Teas. http://www.teatulia.com/products/tea-cocktails-book.htm
Makes 2 cocktails
1 pyramid tea bag or 1 teaspoon loose leaf Teatulia Tulsi Infusion Tea
1 teaspoon honey
2 ounces aquavit (Krogstad or O.P. Anderson)
- 1.To make the tea, brew tea bag or leaves in 8 ounces (about 1 mug) of boiling water for about 5 minutes. Remove tea bag or leaves.
- 2.Dissolve honey in hot tea and add aquavit. Divide between 2 glasses and garnish with lemon twists and star anise.
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