Note: ** DENOTES NON-ALCOHOLIC RECIPES

#103 DARJEELING MAKAIBARI Bourbon

(Adapted From the Cocktail Collective)

Ingredients

• 1/2 cup #103 DARJEELING MAKAIBARI (cold brewed)*
• 3 oz. Bourbon
• 3/4 oz. Simple Syrup
• 1/2 oz. Lemon Juice
• A pinch of Salt
• Ice
• Lemon Twist (optional)

Directions

• To make cold brew: take one ounce of #103 DARJEELING MAKAIBARI, and using your favorite filter method (we like French Press), add 32 ounces of water. Let sit in the fridge for at least 4 hours, overnight or 24 hours is best. Strain out tea. Makes 2 quarts.

• In an ice-filled shaker, combine the tea, bourbon, simple syrup, lemon juice and salt. Shake well. Strain the cocktail into a rocks glass

• Garnish with Lemon twist

** BROWN BUTTER #454 PISTACHIO PU-ERH TEA CAKES

(We adapted this recipe from blogger, tutti-doci.com)

INGREDIENTS

• Cake
  • 6 Tbsp unsalted butter
  • 1/2 cup shelled pistachios, toasted
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, at room temperature
  • 1 Tablespoon #454 PISTACHIO PU-ERH
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 Tbsp honey

• Glaze
  • 1 Tbsp brown butter (reserved from above)
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup powdered sugar, sifted
  • 1 Tbsp milk

INSTRUCTIONS

• Preheat the oven to 350°F and place a baking sheet in the oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray.
• Heat buttermilk till simmer, then remove from heat and add #454 PISTACHIO PU-ERH. Steep for 5 minutes, Strain and let the liquid cool to room temperature.
• Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a glass measuring cup and let cool slightly.
• Pulse pistachios in a food processor until finely ground, then whisk together ground pistachios, flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Set aside 1 tablespoon brown butter for the glaze; pour remaining brown butter into a medium bowl and whisk in eggs, tea flavored buttermilk, and honey. Add to the flour mixture and fold in until combined.
• Divide batter evenly between loaf pans and smooth with an offset spatula; tap pans sharply to reduce air bubbles. Place pans on a preheated baking sheet and bake for 32 to 33 minutes, until edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
• Remove cakes from the oven and cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely.
• For the glaze, melt reserved brown butter in a small glass bowl. Whisk in cinnamon, salt, powdered sugar, and milk until smooth. Drizzle over cooled cakes and let set before serving. Store leftovers in an airtight container at room temperature.

#158 STRAWBERRY BERRYOSKA

(adapted fromthespruceeats.com)

Ingredients

• 1 1/2 ounces vodka (preferably Russian)
• 4 strawberries (sliced)
• 3 ounces lemonade
• 3 ounces #158 STRAWBERRY, brewed & chilled
• Garnish: strawberry

Directions

1) Muddle the strawberries in the bottom of a tumbler or old-fashioned glass.

2) Add ice, followed by the vodka.

3) Top with the lemonade and tea

4) Garnish with strawberry slices laid out in a fan.

4) Serve and enjoy!

#170 EARL GREY TEA COCKTAIL (yield: one cocktail)

This one is adapted from a recipe from sugarandcharm.com

Ingredients

• 6 ounces cold #170 EARL GREY BLUE FLOWER tea (steep one teaspoon in 6 oz. of 195 degree filtered water for 4-5 minutes; remove leaves and let cool)
• 1¼ ounces gin
• 1¼ ounces honey simple syrup (recipe below)
• ½ ounce fresh-squeezed lemon juice
• 2 lavender sprigs

INSTRUCTIONS

• Brew 4 cups Earl Grey tea. This will give you enough to make a few cocktails. Store in the refrigerator to keep cold.
• Make a batch of honey simple syrup to store in the fridge as well. 5 cups water, 1 cup honey.
• Bring to a simmer until honey has dissolved.
• Then cool in the fridge.
• Add all of the above ingredients into a cocktail shaker, with 2 sprigs lavender and ice.
• Shake several times. Then strain the cocktail into a glass over one large ice cube.
• Garnish with an orange slice.

BOURBON #155 COCONUT VANILLA MILK PUNCH

We adapted this recipe from one we found on Food 52

Ingredients

• To make coconut vanilla simple syrup:
  • 1 ounce #155 ORGANIC COCONUT VANILLA
  • 1 cup sugar
  • 8 oz. cup water, filtered

• For the cocktail:
  • 1 1/4 ounces bourbon
  • 1/2 ounce coconut rum
  • 2 ounces coconut milk
  • 1/2 ounce #155 ORGANIC COCONUT VANILLA simple syrup
  • 1/4 teaspoon vanilla extract
  • freshly grated nutmeg

Directions

• For the simple syrup:
  • Stir water and sugar in a saucepan to dissolve over medium low heat.
  • When it is dissolved and simmering, remove from heat.
  • Add tea to steep for 5 minutes, then strain out leaves. Let cool.
  • (Remainder can be used to sweeten soda water.)

• For the Cocktail:
  • In a cocktail shaker filled ¾ with ice, combine bourbon, rum, coconut milk, #155 ORGANIC COCONUT VANILLA simple syrup, and vanilla. Hold the lid on tight and vigorously shake what your mama gave ya.
  • Strain into an icy rocks glass and top with freshly grated nutmeg.
  • Drink responsibly & enjoy!

The Black Tea Swan Cocktail Recipe (Yield: 1 cocktail)

This amazing cocktail is adapted from one we found on jellytoastblog.com

INGREDIENTS

• 1 tsp. #120 CEYLON DECAF
• 1 cup boiling water
• 1 teaspoon honey
• 2 ounces white rum (I used Brugal Extra Dry)
• 1/2 ounce Cynar
• 1/4 ounce fresh squeezed lemon juice
• orange peel for garnish

DIRECTIONS

• Steep the tea bag in hot water for 4 minutes. Remove leaves.
• In a cocktail shaker, stir together honey and 1 ounce of the steeped black tea.
• Add ice, rum, Cynar, and lemon juice. Shake until well chilled. Place the ice ball or cube into a highball glass. Strain cocktail over ice ball. Garnish with orange peel and serve. Drink responsibly.

#455 CHAI PU-ERH OLD FASHIONED

adapted from seriouseats.com

Ingredients

• For the Pu-erh infused Bourbon:
  • 1 cup (8 ounces) bourbon
  • 2 tablespoons loose leaf #455 CHAI PU-ERH

• For the Chai Pu-erh Old Fashioned:
  • 1/2 teaspoon sugar
  • 3 dashes Angostura bitters
  • A few drops water
  • 2 ounces Chai Pu-erh infused Bourbon
  • Garnish: Lemon twist (optional)

Directions

• For the Chai Pu-erh infused Bourbon:
  • Combine the tea and bourbon in a jar and cover the jar. Let steep at room temperature for 2 hours. Strain the tea leaves and discard. Store infused bourbon in a sealed jar.

• For the Chai Pu-erh Old Fashioned:
  • Put the sugar in an old fashioned glass then add the bitters. Add just enough water to saturate the sugar and muddle the mixture until the sugar is dissolved.
  • If you don't have a muddler, use the end of a wooden spoon handle. Add the bourbon and top with ice. Stir 10 seconds to chill and combine; garnish with lemon twist if desired.

Salted Caramel #156 Maple Taffy Martini

This one is adapted from maxim.com

Ingredients

• 4 oz. brewed #156 MAPLE TAFFY (1 teaspoon/4 oz. water, brewed then chilled)
• 2 parts EFFEN Salted Caramel Vodka
• 1/4 part Simple Syrup
• 5 Popcorn Kernels, popped

Directions

• In a mixing glass, muddle the chilled tea, 2 popcorn kernels & simple syrup, and stir with ice.
• Strain into a chilled rocks glass over ice. Garnish with a skewer of three caramel popcorn kernels.

#115 Jun Chiyabari Black Swan Cocktail (Yields: 1 cocktail)

Adapted from a recipe from jellytoastblog.com

• INGREDIENTS
  • 1 teaspoon #115 JUN CHIYABARI
  • 1 cup almost boiling water
  • 1 teaspoon honey
  • 2 ounces white rum
  • 1/2 ounce Cynar
  • 1/4 ounce fresh squeezed lemon juice
  • orange peel for garnish

Directions

• Steep tea in hot water for 3 minutes. Discard tea. Let cool.
• In a cocktail shaker, stir together honey and 1 ounce of the steeped black tea. Add ice, rum, Cynar, and lemon juice.
• Shake until well chilled.
• Place the ice ball or cube into a highball glass. Strain cocktail over ice ball. Garnish with orange peel and serve.
• Drink responsibly.

#125 CHRISTMAS TEA COCKTAIL

Ingredients

• 1/12 teaspoon warm #125 CHRISTMAS TEA
• 8 oz.Spring/filtered water
• 1 1/2 Spiced Rum
• 1 teaspoon The Tea Lab honey (or to taste)

Directions

• Heat water to 195 degrees & remove from heat.
• Add tea, using your favorite straining method. Steep for 4-5 minutes, covered.
• Remove tea and add the rum and honey. Stir well.
• Drink responsibly.

#108 WAKOUCHA HOT TODDY

adapted from Forbes.com

Ingredients

• 1 teaspoon #108 WAKOUCHA
• 5 teaspoon Filtered/SpringWater
• 1/4 oz Golden Blossom Honey
• 3/4 oz Suntory Toki Japanese Whisky
• 1/4 oz Benedictine D.O.M.
• Garnish with a clove-studded half-lemon wheel

Directions

• Heat water to 195 degrees then remove from heat.
• Immediately steep the tea using your favorite steeping method.
• Remove the tea leaves and stir in honey, Benedictine and add the whisky.
• Garnish with lemon and serve in a Japanese tea cup.
• Cradle your hands around the handle-free mug and enjoy!
• Drink Responsibly!

#162 Temple Chai Bourbon Milk Punch

adapted from breadbaconbooze.com

Ingredients

• 4 ounces whole milk
• 2 teaspoon #162 ORGANIC TEMPLE CHAI
• 2 1/2 tablespoons half-and-half
• 1 teaspoon vanilla extract
• 2 1/2 ounces good bourbon
• 4 teaspoons powdered sugar
• Ground nutmeg for garnish

Instructions

• Heat milk to simmer. Remove from heat & add tea. Steep for 5 minutes, then strain out tea leaves. Let cool.
• Fill a cocktail shaker with ice. Pour in tea milk, half-and-half, vanilla, and bourbon. Then add powdered sugar.
• Close the shaker and shake vigorously for 30 seconds.
• Strain cocktail into a coupe glass. Sprinkle top with freshly ground nutmeg.

Note: While I would love to tell you this cocktail works well in large batches, it's just not the same. You need the ice to mix the sugar into the cocktail. So suck it up, do yourself a solid, and make this drink to order.

#114 CHOCOLATE ROSE COCKTAIL

adapted from womanandhome.com

Ingredients

• 1 tbsp #114 CHOCOLATE ROSE
• 4 ounces spring/filtered water
• half glass milk
• half glass cream
• rose gomme, made with 2 tsp caster sugar mixed with 2 tbsp water and handful dried rose petals, then draining
• 25ml vodka
• 25ml Briottet rose liqueur

You Will Need: A Boston cocktail shaker

Directions

• Make tea: heat water to 195 degrees; remove from heat and steep for 4-5 minutes. Strain leaves, and let tea cool.
• Add the tea, milk and cream to fill a Boston cocktail shaker. Add the rose gomme, vodka and rose liqueur. Add ice then shake.
• Fill a goblet glass with crushed ice. Pour the cocktail over the top and sprinkle over more crushed rose petals. Add two straws and serve.
• Drink responsibly!

#454 Pistachio Cocktail with Bourbon

adapted from flairproectsb.com

Ingredients

• 4 ounces #454 PISTACHIO PU-ERH, brewed & cooled
• 1.25 oz Maker's Mark
• 0.50 oz Zaya 12 Year Gran Reserva Rum
• 0.50 oz Fresh Mandarin Juice
• 0.75 oz Dumante Verdenoce Liqueur (or see note below for pistachio cordial)
• 3-4 Roasted Pistachios (for garnish)

Instructions

• Pour all ingredients, except the roasted pistachios, in a tin shaker
• Add ice and shake vigorously for 10-15 seconds
• Strain into a single old fashioned glass over a big ice cube
• Peel a large mandarin zest and squeeze the juice out of the peel over the glass. Drop the zest in the drink with a few roasted pistachios on top

Recipe Notes: Pistachio Cordial

If you have a hard time finding the Dumante pistachio liqueur or are reluctant to spend the money to get it, then try this homemade pistachio cordial. It is a great substitution for the liqueur in this cocktail and a fantastic sweetener to add to any dessert cocktail or a cup of coffee in the morning.

#153 Apricot Whiskey Iced Tea Cocktail

Ingredients

• For the Apricot Whiskey:
  • 1 lb dried apricots (preferably unsulphured)
  • 750 mL whiskey or bourbon

• For the Sweet Tea:
  • 1 ounce #153 ORGANIC APRICOT black tea
  • 32 ounces spring/filtered water
  • 1/3 cup of sugar (or more if you are from down south)

• For the Apricot Whiskey Iced Tea Cocktail
  • 1 1/2 oz apricot whiskey
  • 6 oz sweet tea
  • 1 oz ice

Directions

• For the Apricot Whiskey:
  • In an airtight container, add whiskey and apricots cut in half (or quartered). Seal the container shut and leave it in a dark cool place for a minimum of 6 weeks. Serve when ready!

• For the Sweet Tea:
  • Bring water to a high simmer; do not boil. Take off heat. add tea leaves and steep for 4-5 minutes. Strain out tea leaves, and add sugar; stir to dissolve. Let cool, then refrigerate for at least 2 hours, preferably overnight.

• For the Apricot Whiskey Iced tea Cocktail:
  • In a cup, add 1-2 ounces of apricot whiskey, along with 4-6 ounces of sweet tea. Add ice. Drink responsibly.

TIP: There is a lot of flavor in the leftover fruit. Dice them up and blend in your favorite pound cake recipe. Aunt Mabel never had fruitcake this good!

#453 SUPERFRUIT PU-ERH MANHATTAN COCKTAIL

adapted this recipe from theculturedcup.com

For the Pu-erh infused Bourbon:

• 1 cup (8 ounces) bourbon
• 2 tablespoons loose leaf #453 SUPERFRUIT PU-ERH

For the Manhattan:

• 2 1/2 ounces bourbon whiskey
• 1 ounce sweet vermouth
• 2 to 3 dashes aromatic bitters (we use Angostura)
• Maraschino cherry, for garnish
• Orange peel, for garnish

DIRECTIONS

For the Pu-erh infused Bourbon: Combine the tea and bourbon in a jar and cover the jar. Let steep at room temperature for 2 hours. Strain the tea leaves and discard. Store infused bourbon in a sealed jar.

Fill a martini glass to the brim with ice so it chills while you make the Manhattan.

Add pu-erh infused whiskey, sweet vermouth and bitters to a shaker or glass with a few ice cubes, and then stir or gently shake. Do not over do it, you do not want the ice to water down the drink. Discard ice from martini glass then strain Manhattan into the chilled glass and garnish with cherry and orange peel.

The Dirty Chai Nightcap (yields 4 Cocktails)

tweaked a recipe from fromfoodandlove.com

Vodka works well because it allows the spices of the chai to shine. But bourbon is also a good pick if you want to change it up a little bit. I used Silk's organic unsweetened soy milk, but any unsweetened plant-based or dairy milk will do {almond, coconut, hemp, etc.}.

Ingredients

• 4 teaspoons #161 ORGANIC MASALA CHAI
• 1 cup filtered water
• 1 tablespoon maple syrup
• 2 ounces espresso
• 1 cup plant-based milk
• 4 ounces vodka, rum, or bourbon
• handful ice
• star anise, garnish

Directions

• Heat the water to almost boiling and steep the tea for 4 minutes. Discard the loose tea and add in the maple syrup. Stir to combine, and set to the side to cool.
• Meanwhile make 2 ounces of espresso. Set that aside to cool.
• Combine in a shaker the cooled chai and espresso, milk, vodka and ice.
• Strain into 4 martini glasses, and garnish with star anise.
• Enjoy responsibly!

#143 WILD CHERRY COKE COCKTAIL (Serves 4)

Ingredients

• 1 ounce #143 WILD CHERRY
• 1 quart spring/filtered water
• 6 ounces DR MCGILLICUDDY'S CHERRY BOMB, divided
• 8 ounce Cola
• Ice

Directions

• Heat water to 195 degrees and remove.
• Steep tea in hot water for 4 minutes, then strain out tea leaves.
• Let cool, then refrigerate until cold.
• Fill tall glasses with ice.
• Divide evenly between the ingredients.
• Please drink responsibly!

#151 FRENCH COCKTAIL

We adapted this recipe from thespruceeats.com

Ingredients

• To make infused vodka:
  • 750ml your favorite vodka
  • 1 ounce #151 FRENCH BREAKFAST

• To make the cocktail:
  • 2 ounces #151 FRENCH BREAKFAST infused vodka
  • 1 ounce blue curaçao
  • 1/2 ounce black raspberry liqueur
  • Garnish: lemon twist

Directions

• To make infused vodka
  • Pour vodka in a half gallon mason jar, keeping the original bottle.
  • Add tea and let macerate for 8-24 hours.
  • Strain out the tea & pour back into the original bottle.

• To make cocktails:
  • Gather the ingredients.
  • In a cocktail shaker filled with ice, pour the vodka and liqueurs. Shake well.
  • Strain into a chilled cocktail glass.
  • Garnish with a lemon twist.
  • Serve and enjoy!

*Tips

Though this cocktail has a bit of a novelty theme, it still warrants using a good vodka. For the best taste, choose a brand that you enjoy on its own or in any other vodka martini.

Keep your martini colder longer by serving it in a chilled glass. If you don't have one pre-chilled, place a few ice cubes in the glass while you mix up the drink. Discard the ice before straining.

Drink responsibly!

#150 DARK CHOCOLATE DREAMINESS

Ingredients

• 1 tablespoon #150 DARK CHOCOLATE
• 12-16 oz. Spring/ Filtered water
• 2 tablespoons Sweetened Condensed milk (to taste)
• 1 1/2 oz. Crown Royal Salted Caramel Whiskey

Directions

• Bring water to 195-205 degrees & remove from heat.
• Add tea, using your favorite steeping methods, & steep for 4-5 minutes.
• While that steeps, add the sweetened condensed milk & whiskey to your favorite mug.
• After time, remove the leaves and pour hot tea into the mugs.
• Stir thoroughly until the milk melts!
• Drink responsibly!