Note: ** DENOTES NON-ALCOHOLIC RECIPES

#386 SPARKLING BERRY & RUM COCKTAIL (Yield: 1 serving)

Ingredients

• Raspberry-Lime Syrup:
  • 1/3 cup raspberries (fresh or frozen)
  • 1/2 cup clover honey
  • Peel of 1 lime

• White Tea and Rum Cocktail:
  • 2 ounces brewed #386 SPARKLING BERRY white tea, cooled
  • 1 ounce white rum
  • 1/2 ounce fresh lime juice
  • Club soda or Prosecco
  • 1 lime slice, for garnish

Directions

• For the raspberry-lime syrup:
  • Bring the raspberry, honey, lime peel and 1 cup water to a boil in a small saucepan; cook until reduced slightly. Strain through sieve, pushing through the raspberries & transfer the syrup to a container with a lid, and refrigerate until cold, about 30 minutes. (Makes about 1 1/3 cups; cover and refrigerate extra syrup for up to 1 week.)

• For the white tea and rum cocktail:
  • Combine the #386 SPARKLING BERRY white tea, rum, lime juice, 1/2 ounce of the raspberry-lime syrup and some ice cubes in a cocktail shaker. Shake for 10 seconds. Strain into glass and serve. Float soda or Prosecco, if using. Garnish with lime slices on top. Drink responsibly!

#342 WHITE TANGERINE SMASH

Ingredients

• 2 teaspoons #342 WHITE TANGERINE
• 4 oz. water, just boiled but cooled for 1 minute
• 2 springs mint leaves
• 1/4 wedge of tangerine, cut in half

• 1/4 oz. raw honey
• 1 1/2 oz. vodka
• 1/2 ounce Grand Marnier or triple sec
• Ice cubes
• Soda water

Directions

• Steep the tea in the just boiled water for 3 minutes. Discard tea and let tea cool to room temperature.
• Once tea has cooled, place 1 sprig of mint, half of the tangerine quarter, and the honey in a tall collins glass and muddle (or smash) them together with the handle of a wooden spoon or a cocktail stirrer.
• Stir in the cooled tea and vodka.
• Fill the glass with ice cubes and top with soda water.
• Give the cocktail one more stir and garnish with the remaining half of the tangerine quarter and the remaining mint sprig.

#386 Sparkling Berry Champagne Cocktail

Ingredients

• 1 cup Sparkling Berry syrup*
• 2 tablespoons #386 SPARKLING BERRY
• 1 cup spring/filtered water
• 1/2 cup sugar
• 750 mL bottle champagne or sparkling wine
• ¼ cup St. Germain elderflower liqueur or raspberry liqueur
• Raspberries pomegranate seeds, cranberries or cherries for garnish

Instructions

For the syrup

• Take tea and steep in 175 degree water for 2 minutes.
• Remove tea and place prepared tea & sugar in a stock pot.
• Heat on medium low heat,
• Stir until sugar dissolves & starts to thicken.
• Remove from heat and cool for 30 minutes. Let it get cold in the refrigerator.

For the cocktails:

• Combine all ingredients in a pitcher, stir gently. Serve in champagne flutes garnished with additional fruit.

-Drink responsibly!

** #382 FRUIT BOWL LEMONTINI (yields 64 oz)

Adapted from a recipe from cheftini.com

Ingredients

• 1 ounce #382 FRUIT BOWL
• 1 quart spring/filtered water
• 1 16 oz can of Pink Lemonade Concentrate
• 8 oz of Vodka

Instructions

• Prepare tea as per package – steep for 2-3 minutes
• Prepare Lemonade as per instructions
• Combine and shake vigorously
• Add the vodka and refrigerate for at least 1 hour
• Serve chilled

OPTIONAL:

Add Mint leaves and raspberry

**Use a different liquor or omit liquor for a nice Summer Tea Lemonade

**Vanilla-Tangerine Panna Cottas (Yield: 5 (½-cup) servings)

Dessert courtesy of Tea Time magazine

Ingredients

• 1 (0.25-ounce) envelope unflavored gelatin
• 3 tablespoons water
• 2½ cups heavy whipping cream
• ¾ cup confectioners’ sugar
• 1 vanilla bean, split and seeds scraped and reserved
• 1 tablespoon plus 1 teaspoon fresh tangerine zest
• ¼ teaspoon salt
• Garnish: tangerine curls

Instructions

• Line a rimmed baking sheet with paper towels. Place 5 (4- to 6-ounce) teacups or ramekins on the prepared baking sheet.
• In a small bowl, sprinkle gelatin over 3 tablespoons of water. Let stand for 10 minutes.
• In a medium saucepan, combine cream, confectioners’ sugar, reserved vanilla bean seeds, tangerine zest, and salt. Cook over medium heat, whisking occasionally, until very hot, but not boiling. Remove from heat.
• Add gelatin mixture to cream mixture, whisking to incorporate. (If gelatin does not completely dissolve, return the pan to low heat until dissolved.) Strain mixture through a fine-mesh sieve into a large liquid-measuring cup.
• Divide cream mixture evenly among prepared tea cups or ramekins, and gently place in the refrigerator. Let sit undisturbed until panna cottas are completely firm, approximately 4 hours.
• Garnish each serving with a tangerine curl, if desired.
• Make-Ahead Tip: Panna cottas can be made a day in advance and refrigerated overnight. Cover with plastic wrap, but do not let wrap touch surfaces of panna cottas.

Kitchen Tip: If teacups are fragile, precious, or antique, let cream mixture cool to room temperature before pouring.

RUBY TANJAL Serves two (why drink alone?)

Ingredients

• #342 WHITE TANGERINE concentrate
• 3 Parts Absolut Ruby Red
• 12 Slices Tangerine
• 10 Leaves Basil
• 2 Teaspoon Sugar, Superfine

Directions

• Bring 4 ounces spring/filtered water to a high simmer. Remove front heat and add 1 teaspoon #342 WHITE TANGERINE, using your favorite straining method. After 2 minutes, remove leaves and let cool. Refrigerate until cold.

• Muddle tangerine, basil and sugar, superfine in a shaker. Fill with ice cubes. Add Absolut Ruby red and chilled #342 WHITE TANGERINE concentrate. Shake and strain into a chilled rocks glass filled with ice cubes. Garnish with basil. Drink responsibly.