Brandy Rand

Thirsty Writer, Libations Marketer

Tea for Tipples

At the recent Boston Cocktail Summit, I stopped by an event called “Liberty Libations” held at the Boston Tea Party Ships and Museum. Complete with actors in colonial garb, New England fare, and potent tea-inspired cocktails, it was the perfect location for a history lesson (including sending mock bales of tea right in to Boston Harbor!).

But my favorite part was the array of creative drinks using tea as an ingredient, served up by some of the city’s best bartenders. Featured brands were Cutty Sark blended Scotch whisky, The Black Grouse blended Scotch whisky, Cointreau, Mount Gay Extra Old rum and the new Brugal Extra Dry rum, all strong enough to stand up to the slight bitter, herbal notes of tea. I especially loved the rum and tea punch with Green Chartreuse and grapefruit. And nothing calms a cold faster then whisky with tea and lemon…

Check out the recipes below and brew a batch – guaranteed to warm you right up this winter!

Into the Mystic

Created by Nicole Lebedevitch, The Hawthorne

1 ½ oz. Cutty Sark

1 oz. tea maple syrup

¾ oz fresh lemon juice

Dash of Angostura bitters

Mix all ingredients in a shaker filled with ice. Shake and strain straight up or serve over the rocks. Garnish with shaved cinnamon.

Elevation Punch

Created by Joy Richard, Franklin Restaurant Group

Muddle together 1 cup sugar in the raw and peeks of 8 limes and 1 grapefruit.

Steep 8 English breakfast tea bags in 2 cups boiling water for 4 minutes then removed tea bags.

Pour warm tea over sugar and peels and stir until sugar has dissolved. Let cool completely.

In a punch bowl, combine tea mixture with:

1 liter Brugal Extra Dry Rum

8 oz. Green Chartreuse

½ cup fresh grapefruit juice

½ cup fresh lime juice

¼ oz. grapefruit bitters

Place a large block of ice in the punch and let chill for 15 minutes before serving.

Rendezvous With History

Created by Michael Ray, Boston Nightlife Ventures

1 ½ oz. The Black Grouse

1 oz. pomegranate green tea syrup

3 mint leaves

1 oz. lemonade

Slap the mint to release the oils and in a Boston shaker, combine the mint, The Black Grouse, pomegranate green tea syrup, lemonade and ice. Shake and strain into a glass filled with ice.


Four Ships

Created by Michael Rose, Jerry Remy Sports Bar

2 oz. Cointreau

½ oz. lemon juice

¾ oz. honey syrup

2 oz. mint green tea

Shake all ingredients in a shaker filled with ice and strain in a fresh glass filled with ice. Garnish with an orange twist.

The Earl of Windsor

Created by Cyllan Hicks, Mount Gay Rum Ambassador

2 oz. Mount Gay Rum Extra Old

1 ½ oz. Earl Grey tea

½ oz. lemon juice

½ oz. ginger syrup

2 cinnamon sticks

5 mint leaves

Combibe all ingredients in a shaker with ice. Shake well and double strain into a Collins glass with ice.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on October 23, 2012 by in recipes, rum, WBZ Radio, whiskey and tagged , , .
Follow Brandy Rand on
%d bloggers like this: