Tea Cocktails

DUBLIN FOG 

An Irish twist on the popular London Fog tea latte, this creamy cocktail can be enjoyed hot or over ice.

Ingredients

• 2 tbsp Earl Grey Starlight
• 16oz water
• 1tbsp vanilla simple syrup
• 1.5oz Irish Cream liqueur 
• Milk or milk substitute to taste

Directions: 

• Steep Earl Grey Starlight in boiling water (212°F/100°C) for 4-5 minutes depending on preference. Longer steep time will result in a stronger signature Earl Grey citrus flavor.
  We recommend using an Ingenuitea for easiest drink construction but you can also brew this concentrate using tea sacs or a steeper.
• Strain/pour concentrate over a pint glass full of ice. 
• Stir in liqueur, vanilla simple syrup, and milk or milk substitute

For a hot version of this drink, follow the recipe for our  London Fog Latte and substitute the Irish Cream.

COQUITO

Inspired by a Puerto Rican holiday drink similar to eggnog, this coconut cinnamon mocktail is sure to satisfy anyone with a sweet tooth. Our creation is  mildly caffeinated and best enjoyed over ice.

Ingredients:

• 2tbsp Tropical Coconut 
• 1tbsp Gaucho
• 16oz water
• 2tbsp sweetened and condensed milk
• 1tbsp honey
• 1/2tbsp cinnamon
• Milk or milk substitute to taste
• 1oz white rum

Directions: 

• Steep Tropical Coconut and Gaucho in 190°F/87°C water for 5 minutes
• In a pint glass combine honey, sweetened and condensed milk, and cinnamon.
  Pour a little of the steeping tea over over the ingredients to make it easier to combine
• Fill glass with ice
• Strain tea concentrate over ice and stir in rum
• Add milk or milk substitute to taste
• Garnish with a cinnamon stick 

GINGER MOJITO

 

Our Ginger Mojito cocktail blends ginger and mint with a hint of citrus.

Ingredients:

• 1tbsp Peppermint 
• 1tbsp Ginger Lime Rooibos
• 12oz water
• 2tbsp simple syrup**
• 1.5tbsp sweetened lime juice
• 1.5oz white rum
• 3-4 fresh mint leaves
• 1.5tsp fresh grated ginger

**Follow vanilla simple syrup recipe and leave out flavoring

Directions:

• Steep Ginger Lime Rooibos and Peppermint infusion at 212°F/100°C for five minutes
• Muddle ginger and mint leaves in the bottom of a cocktail shaker
• Add lime juice, simple syrup, and rum to the shaker
• Fill shaker 3/4 full of ice
• Strain or pour concentrate over ice in shaker
• Shake ingredients vigorously and strain over Collins glass filled 3/4 full of ice
• Garnish with 2-3 mint leaves

THE SWEETHEART

The perfect marriage of sweet and tart, this fruity cocktail combines cranberry, strawberry, and raspberry flavors for a super simple tasty beverage with unexplored depth.

Ingredients

• 1tbsp Berry Blast
• 1tbsp Par Amour
• 10oz water
• 1.5oz Chambord or other Raspberry liqueur

Directions: 

• Steep infusion of Berry Blast and Par Amour using an Ingenuitea or preferred teaware for 5 minutes at 212°F/100°C.
• Set brewed tea aside until cooled to room temperature.
• Fill cocktail shaker 1/3 full of ice and in it combine herbal infusion and Chambord
• Strain into chilled martini glass and garnish with fresh raspberries or strawberries

CHOCOLATE FRENCH KISS

A decadent combination of chocolate and nuts, this cocktail is perfect for fans of White Russians and creamy lattes.

Ingredients

• 1tbsp Faux Cocoa
• 1tbsp Chestnut
• 6oz water
• 1oz cream or half and half
• 1.5oz chocolate liqueur
• 1tsp of simple syrup (optional)

Directions

• Steep tea mixture at 212°F/100°C for five minutes
• Fill a rocks glass with ice and strain infusion over it
• Stir in cream and chocolate liqueur
• Garnish with hazelnuts or a square of chocolate