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These Tea-Infused Cocktails Are Perfect for Fall

Photo: Danny Kim

The secret ingredient in fall’s freshest drinks? Tea. The antioxidant-rich brew adds flavor and complexity, says Max Green, the owner of Blue Quarter, a Mediterranean—and South Asian–inspired bar in New York City. Tea also has proven relaxation benefits, so there’s no better way to unwind after a long day than pairing it with a little booze, he adds. Green used three kinds of tea to create the delicious drinks here; you’ll want to brew them all season. (Then try these tequila cocktails that you can make with fresh veggies and fruits.)

The Sannyasi Spring

Put 1⁄2 ounce fresh lemon juice, 1⁄2 ounce fresh ginger syrup (recipe below), 1 ounce strong black tea, 11⁄2 ounces Laird’s apple brandy, and 4 basil leaves in a cocktail shaker filled with ice. Shake well and strain twice into a coupe cocktail glass. Top with 1 ounce sparkling wine and garnish with a small basil leaf. 

Rough Cut

Combine 3⁄4 ounce jasmine tea syrup (recipe below), 3⁄4 ounce lemon juice, 3⁄4 ounce cucumber juice, 11⁄2 ounces Beefeater gin, and 3⁄4 ounce Suze (optional) in a cocktail shaker filled with ice. Shake, then strain into a tall glass filled with ice. Top with soda water and garnish with a cucumber slice. 

Not My Presidenté

Mix 1 ounce Plantation 3 Stars rum, 1 ounce Carpano Bianco vermouth, 1⁄2 ounce Aperol, 3⁄4 ounce chilled mint tea, and 2 dashes arrack (optional) and pour into a wineglass with one ice cube. 

How to Make Syrup

  1. Jasmine Tea: Brew the tea, making it stronger than you would if you were drinking it. Let it steep for a few minutes and strain. Slowly add 2 parts sugar to 1 part hot tea, stirring until the sugar has completely dissolved.
  2. Ginger: Pour 1 part fresh ginger juice into a saucepan over medium heat. Slowly add 2 parts sugar and let dissolve. Heat 5 minutes, making sure the syrup never boils. 

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