Note: ** DENOTES NON-ALCOHOLIC RECIPES
#386 SPARKLING BERRY & RUM COCKTAIL (Yield: 1 serving)
- 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
- 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
- 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
- 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
- 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
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.
** #382 FRUIT BOWL LEMONTINI (yields 64 oz)
Adapted from a recipe from cheftini.com
- 1 ounce #382 FRUIT BOWL
- 1 quart spring/filtered water
- 1 16 oz can of Pink Lemonade Concentrate
- 8 oz of Vodka
- 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
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
- 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
- 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?)
- #342 WHITE TANGERINE concentrate
- 3 Parts Absolut Ruby Red
- 12 Slices Tangerine
- 10 Leaves Basil
- 2 Teaspoon Sugar, Superfine
- 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.