Steeping tea in liquor to infuse the beverage with the plant’s flavorful qualities is a well-known culinary method that has impressed a pattern amongst mixologists.
“Tea is hot right now and so is craft distilling,” stated Adam Seger, a mixologist and spirited entrepreneur in Chicago who has created a line of tea-focused liquors.
Recently, Seger teamed up with Rod Markus of Rare Tea Cellars in Chicago to produce an alcoholic beverage that mixes the perfect of each their worlds. The result’s Breakfast Any Time— a drink collaboration of Rare Botanical Bitters and the Koval Distillery. This spirit is made with Koval’s oat liquor, and two of Markus’ blends, Peach Rooibos and English Breakfast. The ready-made cocktail will get a sprint of Burton’s Maple Syrup to add some “good morning” sweetness. In May, it will likely be obtainable by the bottle on your breakfast desk.
The thought sprung from Seger’s many tasks involving infused liquor and making bitters with tea at house. In 2005, he fell in love with the Vintage Blood Orange Pu’erh from Markus’ firm, and shortly after that, he began making cocktails and concoctions utilizing different Rare Tea Cellars mix.
Pick a potent spirit; be sure it’s better than 80 proof. Add 4 tea luggage or 4 teaspoons of loose-leaf tea to the liquor. Seep for about two hours, relying on the power of the tea. Strain by a high-quality mesh strainer.
Continue Reading This Piece & Uncover Two Delicious Recipes in The Complete Summer Guide To Tea
1.5 oz. Assam infused Brugal Extra Dry Rum*
.25 oz. Lemon Juice
.25 oz. Orange Juice
.5 oz. Honey Syrup
Shake and pressure into a tall glass (Collins) with ice and fill with membership soda. Garnish with an orange peel.
*Brugal Extra Dry Assam Leaf infusion
Infuse Brugal with 6 Tbl of Assam leaf for 24 hours after which pressure.
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