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Tea Cocktails

DUBLIN FOG 

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

Ingredients

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.

Coquito Cocktail

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

 Ginger Mojito Cocktail

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.

The Sweetheart Mocktail

Ingredients

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






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