Celebrate St Patrick’s Day with Tea Cocktails!

St Patrick's Day Tea CocktailsIn celebration of St Paddy’s day on 17 March, it would only be fitting to create some of our favourite tea-based cocktails and of course at least one has to be green!

Matcha-Gin Cocktail

Makes: 2 cocktails

Ingredients:
  • 30 g mint leaves
  • 21 g of agave or honey
  • 21 ml of lime juice
  • 355 ml of water
  • 71 ml of gin
  • 1 teaspoon of matcha
  • Ice
Method:

In a cocktail shaker, muddle the mint with the agave or honey and lime juice. Add the remaining ingredients and shake until well chilled and the matcha is dissolved. Strain through a fine-mesh strainer, dividing between 2 ice-filled glasses, then serve. A gorgeously green cocktail!

Green Tea and Irish Whiskey Punch

Makes: A punch bowl full – perfect for St Patrick’s Day parties! Can be served hot like a toddy or cold.

Ingredients:
  • 8 L of brewed green tea (1.8 L of water and 6 teaspoons of green tea)
  • 125 ml of fresh lemon juice
  • 250 ml of ginger ale
  • 170 g of honey, more if you like it sweeter!
  • 375 ml of Irish Whiskey
  • Mint leaves for garnish
  • Ice if serving cold
Method:

Brew the green tea, discarding of the loose leaves. Add to a heat proof bowl and add in all of the other ingredients. Stir well so all the ingredients are mixed well and the honey melts. If serving cold, add ice. Alter to your liking, add more whiskey, honey or lemon!

Matcharita

Makes: 2 cocktails

Ingredients:
  • 100 ml of blanco tequila
  • 4 tsp or orange curacao
  • 4 tsp of unsalted yuzu juice
  • 4 tsp of maraschino liqueur
  • ½ tsp of brewed matcha tea
  • Salt and lemon slices
Method:

Shake all the ingredients with ice and serve straight in a teacup or traditional margarita glass. Don’t forget to run a lemon slice around the outside of the rim of your glass before rolling the rim in salt and then pop the lemon on the side as garnish.

Earl Grey Martini

Makes: 2 cocktails

Ingredients:
 
for the earl grey syrup:
  • 8 tbsp water
  • 4 tbsp earl grey
  • 4 tbsp caster sugar
for the lemon salt rim:
  • Finely grated zest of 4 lemons
  • 100 g sea salt
for the martini:
  • 4 tbsp gin
  • 2 tbsp lemon juice
  • Ice cubes
for the garnish:
  • A long piece of lemon peel tied in a knot
Method:
  1. First, make the earl grey syrup by heating the water in a small pan, stir in the tea leaves and sugar and stir until the sugar has dissolved. Remove from the heat and leave to infuse for 10 mins, then strain and chill.
  2. Chill the martini class in the fridge/freezer.
  3. Blend the lemon zest and salt until very fine and transfer to a shallow dish or saucer.
  4. Dip the chilled glass into the lemon salt, then pour the gin, earl grey syrup and lemon juice into a cocktail shaker with ice, shake well, then strain into the glass and garnish with the lemon knot.

Black Tea and Burnt Honey Old Fashioned

Makes: 2 cocktails

Ingredients:
  • 2 tsp of English breakfast tea
  • 2 tsp of caster sugar
  • 170 g of honey
  • 2 tsp of vanilla extract
  • 2 star anise
  • 75 ml of bourbon
  • 3 or 4 dashes of angostura bitters
  • A few pieces of orange peel
  • Large ice cubes
Method:
  1. Blend the black tea and sugar until you get a semi-fine powder or use pestle and mortar.
  2. Place the honey, vanilla, and star anise in a small pot over medium heat and bring it to a gentle simmer. Reduce for 10 minutes or so until you get a deep amber colour and it starts to get big thick bubbles. Remove from the heat and cool down (note: if it’s too thick, add a splash of water and whisk to dilute). Consistency should be syrupy and colour should be that of maple syrup.
  3. In a cocktail beaker, add 2 teaspoons of the tea and sugar powder mix, 2 tablespoons of the burnt honey syrup (you can reduce this a bit if you don’t like it as sweet), the bourbon, angostura bitters, and orange peel. Stir until syrup and sugar dissolve completely. Once dissolved, add 2 large cubes of ice and stir for 20 seconds to cool down the mix.
  4. Pour into two old fashioned cocktail glasses with a big ice cube each. You can garnish with the other pieces of orange peel.
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