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Breakfast Cooler

For weekend mornings when a Bloody Mary sounds too rich or a Mimosa too sweet, try shaking up this refreshing sip submitted to us by mixologist Kevin Burke of Denver’s boutique eatery Colt & Gray. Teatulia® Breakfast Tea has a smooth and sweet flavor with the aroma of toasted nuts. The brewed then chilled tea makes the perfect mixer for this cocktail combo of spicy gin, sweet vermouth, and bitter amaro. The drink reminds us of something between a spiked Arnold Palmer and a not-too-boozy Long Island Iced Tea. It’s a delicious way to chill out with breakfast, brunch, lunch, happy hour, or dinner.

 

Makes 2 cocktails

Breakfast Cooler

Submitted by mixologist Kevin Burke from Denver’s boutique eatery, Colt & Gray.

Ingredients:

 breakfast-cooler1.jpgFor honey simple syrup:

  • 1 cup honey
  • 1 cup water 

For cocktails:

  • 8 oz. water
  • 1 pyramid tea bag Teatulia Breakfast Tea
  • 3 oz. Plymouth Gin
  • 1 oz. Dolin Blanc Vermouth
  • ½ oz. Rammazotti Amaro
  • ½ oz. honey simple syrup
  • ½ oz. lemon juice
  • 2 lemon wedges, for garnish

Preparation: 

For honey simple syrup: In a small saucepan, combine honey and water and heat, stirring, until honey dissolves. Allow to cool completely. Store in a covered glass container in the refrigerator for up to a month. Use to sweeten cocktails and iced or hot tea. 

For cocktails: Bring water to a boil then pour over tea bags and let steep for 3 minutes. Remove and discard tea bags and place brewed tea in the refrigerator to chill. Combine all remaining ingredients except lemon wedges in a cocktail shaker with a handful of ice. Shake and strain over new ice 2 in collins glasses (or other tall drinking glasses). Top each with 4 oz. chilled Teatulia Breakfast Tea. Garnish each glass with a lemon wedge.

As Seen In

Forbes CNN Money Newsweek Specialty Food Association Fresh Cup Magazine Westword 5280 The Denver Magazine