For a refreshing spin on spring sippers, how about a tea-based beverage? Spec’s carries a wide selection of fine teas, plus spirits and juices to combine into a bright drink that’ll pair perfectly with brisk spring days! Here’s Spec’s selection of a couple of cocktails made with tea and an experimental infusion to try.
2 oz gin
2 oz chilled Earl Grey tea
squeeze of lemon
spoonful of sugar
lime wheels for garnish
Add all ingredients except the lime wheels into an ice-filled cocktail shaker. Shake thoroughly until all ingredients are blended. Strain into cocktail glass and garnish with lime wheels.
Black Ginger Snap
4 cups water
½ cup sugar
2 family-sized black tea bags
2 ½ cups no-sugar-added cranberry juice
1 cup vodka
¼ cup orange liqueur such as Grand Marnier or Cointreau
4 cups ginger ale or ginger beer
orange rind for garnish
Boil the water and sugar in a large saucepan until the sugar is completely dissolved. Pour the mixture over the tea bags and steep for 5 minutes. Discard the tea bags and chill. Add the cranberry juice, vodka, and liqueur, and chill until ready to serve. Pour into a large pitcher with ice, add the ginger ale or ginger beer to taste, and serve.
2 oz chamomile-infused rum (recipe below)
4 sugar cubes
3 oz club soda
1 oz lemon juice
½ oz grapefruit juice
lemon or grapefruit peel for garnish
In a cocktail shaker, muddle the sugar cubes with 1 oz of club soda. Fill the shaker with ice, then add rum and juices and shake to blend. Strain into an ice-filled tumbler, top with the rest of the club soda, and garnish.
For the chamomile infusion:
Spec’s suggestion: Use two containers for infusions — pour the spirits from the original bottle over the tea into a separate container and save the original bottle for straining and storage.
Add 4 bar spoons of chamomile tea to 1 bottle of light rum. Let steep for 1 hour and 45 minutes or so, then strain back into the original bottle.