drink DO-IT-YOURSELF RECIPES
THE DETAILS ON TEATAILS
The new cocktail trend? Tea Peach Bellini Punch
BY ALISON BAILIN BATZ
EACH BELLINI PUNCH P 1-2 tsp. TeaRoyalty Peach Bellini Green Tea 12 oz. bourbon 6 oz. fresh lemon juice 4 oz. simple syrup Lemon peel or peach slice (garnish) Soak tea leaves in bourbon overnight and strain. Mix together all other ingredients. Serve in an old fashioned glass with garnish.
“T
ea is an amazingly versatile beverage,” says Chris Sossaman, a local tea educator and founder of TeaRoyalty, an Arizona purveyor of fine loose leaf teas that recently launched a cocktail-inspired line available Valleywide. But, while the idea of these uniquely flavored teas like Peach Bellini, Pink Champagne, Mighty Mojito, Royal Icewine and Piña Colada Green sounds delicious, can actual tea be used as an ingredient in a cocktail itself? Yes! According to Sossaman, the basic guideline in creating great “TeaTails” is to start with a good loose-leaf tea, and then simply add something sweet, something sour, and a spirit. “Voilà, instant party,” says Sossaman, who shares some popular local TeaTails from Valley menus, as well as some recipes to try at home.
LOCAL MENU SPOTLIGHTS DIRTY CHAI MARTINI AT STEAK 44 3 oz. Grey Goose vodka 2 oz. chai tea syrup 1 oz. simple syrup 1 oz. espresso 1 oz. cream Shake over ice and serve up in a martini glass with three espresso beans. Serves one.
ROYAL ICEWINE TEATAIL 1 oz. brewed and chilled TeaRoyalty Royal Icewine 1½ oz. vodka ½ oz. grenadine syrup Blackberry (garnish) Pour 1 cup of just-boiled water over 1-2 tsp. of Royal Icewine black tea. Brew six minutes, then strain and cool. Combine with other ingredients and shake with ice. Serve in a martini glass, with garnish.
Philadelphia Fish House Punch at Second Story Liquor Bar
HILADELPHIA FISH HOUSE PUNCH P AT SECOND STORY LIQUOR BAR 1 bottle Christian Brothers Brandy 1 bottle Appleton VX Rum ½ bottle peach brandy 1 deli container fresh lemon juice 2 deli containers simple syrup 1 pitcher iced black tea ½ pitcher water Combine all ingredients in a large punchbowl or insulated Cambro container and store. Serves 20 or more. SO SCOTTSDALE! |
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MIGHTY MOJITO TEATAIL 2 oz. brewed and chilled TeaRoyalty Mighty Mojito Herbal Tea 1½ oz. white rum ½ oz. simple syrup ½ oz. lime juice Splash of club soda Sprig of mint (garnish) Brew one-to-two tsp. of tea in one cup of boiled water and allow to cool for at least 10 min. and strain. Mix with the first four ingredients and serve on the rocks with a splash of club soda. Garnish with a fresh mint sprig.
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ELDERBERRY FAIRY ½ oz. TeaRoyalty Very Elderberry Simple Syrup 1½ oz. botanical gin ½ oz. pomegranate juice 1 splash club soda To make simple syrup, simmer one cup of water with one cup of sugar, pour over two Tbsp. Very Elderberry loose leaf tea. Steep until cool, strain into a sterile bottle or jar (makes one cup). Mix with other ingredients, except club soda. Shake in cocktail shaker. Serve in Collins glass with a splash of club soda.
| MARCH 2015
2/23/15 1:56 PM