Thirsty Writer, Libations Marketer
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.
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.
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.