I love finding new and interesting ways to blend everyday ingredients in my kitchen into something fresh and new, and this week led me to a liquid fusion of two of my favorite beverages—cocktails and tea! Tea is usually thought of as a warming beverage best enjoyed curled up on one’s couch, but I wanted to share some festive and exciting ways to introduce this comforting beverage into your cocktail repertoire—perfect for the holiday season.
Ruby Spice Glogg
Shake up your usual Mulled Wine or Glogg recipe with this caffeinated version made using a tea concentrate (I use Teavana)
Ingredients:
5 oz. red wine
1 oz. Teavana Ruby Spice Cider Tea Syrup:
8 ounces hot water, 8 ounces Teavana Perfectea Rock Sugar, 1 ounce Teavana Ruby Spice Cider Tea. Stir until Teavana Perfectea Rock Sugar is dissolved. Let sit for 10 minutes and pour through a fine mesh strainer
¾ oz. lemon juice
½ oz. Jamaican Rum
½ oz. Cognac
½ oz. Curaçao
Directions:
Heat all ingredients together and garnish with cinnamon grated on top, star anise, and a clove studded lemon wheel
Joy Punch
The name says it all! This classic punch recipe will have you feeling good whether you enjoy it hot or cold.
Ingredients:
¾ oz. Teavana Joy 2015 Tea infused Flor de Cana Rum: 1 bottle Flor de Cana infused with 2 ounces of Joy Tea for 15-20 minutes. Strain with a fine mesh and rebottle
¾ oz. Cognac
¼ oz. Smith & Cross Rum
¾ oz. lemon juice
½ oz. Rothman and Winter Peach Liqueur
¾ oz. simple syrup
Directions:
Build cocktail in shaking tin, and dry shake with no ice. Serve on crushed ice with grated cinnamon. Garnish with a sprig of mint and a cinnamon stick. To try it hot, replace crushed ice with 4 ounces of hot water.
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