Cool Tea Cocktails

Cocktails with tea? These delicious recipes will surprise you, and keep you cool this summer.


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Mixologists around the country are incorporating tea into cool summer cocktails. Here are some of the most notable—and tasty recipes for tea cocktails:

High Tea cocktail (from Tableau and B Bar in Wynn Hotel, Las Vegas)

1 inch thinly sliced Long English Cucumber
1 ¾ ounce Absolut Boston Vodka (limited release Absolut flavor infused with Black Tea & Elderflower)
3/4 ounce St. Germain Elderflower Liqueur
1/2 ounce Freshly Squeezed Lemon Juice
2 ½ ounce Sence Rose Nectar
1/4 ounce Organic Agave Syrup
 
Method: In a mixing glass, muddle the cucumber. Add the remaining ingredients and shake well with ice to chill. Strain over fresh ice into a highball glass. Garnish with a thin slice of cucumber. Serve.

L.C.I.T. (La Cienega Iced Tea) (from SLS Hotel, Beverly Hills)

In a collins glass:
Ice
2 ounces Nobo Whole Fruit tea (a unique blend of wild strawberries, blackberries and raspberries. No caffeine)
1/2 ounce Calvados Original 5 yr Lecompte
1/2 ounce Campari
1/2 ounce Tanqueray gin
1/2 ounce Dolin sweet vermouth
1/2 ounce simple syrup
1/4 ounce lemon juice
splash of soda

Garnish:
1 blueberry
1 raspberry
1 blackberry
1 lemon wheel
1 apple stick
 
Serve with a long straw. 

Uncle Jerry's Login Cabin (from Hatfield’s, Los Angeles)

1/2 oz maple syrup
1/2 oz Carpano 'Antica' vermouth
3/4 oz lemon juice
2 oz earl grey infused rye
(Pikesville Rye whiskey 750 ml to 1/2 oz by weight earl grey tea, steep for up to 1 hour or until fragrant)

Method: Build in shaker, shake 20 seconds - strain on fresh ice collins glass, top with splash soda H2O, garnish with fruit flag (slice orange and griotte cherry)

Red Tea Manhattan (from Masa's Restaurant in San Francisco)

2.5 ounces Woodford Reserve infused with Thé Rouge Bourbon Vanille (Mariage Frerer Brand)
Dash of Three Brothers Chocolate Bitters
1/2 ounces Cointreau
1 mint leaf
1 orange peel

Fill mixing glass with ice; add bourbon, bitters and Cointreau, and stir.  Strain into rocks glass.  Squeeze orange peel over drink and rub over rim of glass (don’t add to drink).  Tear mint leaf over glass and place on top. 

For more on the tea cocktail trend, see British Invasion.

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