Teapology meets mixology

Most of us associate tea with the weighted silence of quiet mornings, that sacred first cup sipped in anticipation of a day brimming with promise. But tea is as mutable as the water in which it’s brewed. Contrary to popular belief, tea isn’t strictly a hot beverage. In fact, it makes for a delicious cold brew, cocktail, or mocktail. Not convinced? Try your hand at one of the delectable drink recipes below, crafted for various palates by our partners at Murray’s in NYC and by Tony Galea here in Berlin. As a tasty bonus, each drink comes with a handpicked cheese pairing as well. If you’ve ever wondered where teapology and mixology intersect, the answer is right here.

The Macallan Scotch Tea (Whisky)

If you like flavors like honey, lemon, and spice, this is for you. This whisky-based hybrid is a deeply sweet bergamot twist on a classic, and it’s perfect for cool evenings and passionate debates. This cocktail pairs well with firm sheep’s milk cheese that’s rich and nutty with a deepened flavor, like a 1 year Manchego.

Featured ingredient: P & T Brave New Earl Syrup

Our Macallan Scotch Tea
Prep Time: 5 min / Serves 1

6g P&T Brave New Earl black tea
250ml water
60ml Macallan Double Cask 12 Year
Grated nutmeg
3 dashes Angostura
20ml lemon
Barspoon Scottish Heather honey
15ml P & T Brave New Earl tea syrup

To make P & T Brave New Earl Syrup:

  1. Measure out 6g of P & T Brave New Earl, pour 250ml water at 90°C and infuse for 2 minutes.
  2. After steeping, add 250g Turbinado sugar to the mixture and stir to incorporate.
  3. Let cool to room temperature. Bottle syrup and store in the refrigerator.

To make The Macallan Scotch Tea:

  1. Combine The Macallan Double Cask 12 Years Old, grated nutmeg, Angostura bitters, lemon, Scottish Heather Honey, and tea syrup.
  2. Stir ingredients together with ice cubes to chill thoroughly.
  3. Strain mixture into glass filled with ice. Garnish with grated nutmeg and a dehydrated lemon wheel.

Forthave White Tea G&T (Gin)

If you’re drawn to bright and herbaceous flavors like citrus, apple, and juniper, look no further. This botanical blend is a lively twist on a summer sipper. Perfection takes time – plan ahead to ensure you can achieve an optimal infusion. Pair this cocktail with a rind cheese that’s bold and earthy with a bit of salty funk, like Chevrot.

Featured ingredient: P & T Perfect Day-infused gin

Prep Time: 6 hours / Serves 1

12g P & T Perfect Day white tea
750ml Forthave Spirits Blue Gin
60ml infusion of gin and tea
60ml tonic water
1 lime wedge

To make P & T Perfect Day-infused gin:

  1. Infuse 12 grams of P & T Perfect Day white tea with 750ml of Forthave Spirits Blue Gin at room temperature for 6 hours.
  2. Strain out the tea leaves and bottle gin for use.

To make Forthave White Tea G&T:

  1. In a tall collins glass filled with ice, add tonic water and infused gin.
  2. Stir to combine, and add lime wedge to garnish.

Darjeeling Cooler (Gin):

For those with a bit of a sweet tooth, the Darjeeling Cooler may be just your cup of tea. This take on infused spirits accentuates the warm flavors of cardamom and cinnamon sugar in Darjeeling gin. Coupled with namesake Darjeeling tea and the unlikely sweet and sour duo of carrot and lime, this makes for a bright, aromatic cup. Pair this royally delicious drink with a soft, creamy cow’s milk cheese like Brie.

Featured ingredient: P & T Queen’s Grace-infused gin

The Darjeeling Cooler
Prep Time: 1 hour / Serves 1

30g P&T Queen’s Grace black tea
750ml Darjeeling gin
30 ml carrot juice
30 ml white sugar
60 ml P & T Queen’s Grace-infused gin
30 ml carrot syrup
30 ml fresh lime juice

To make P & T Queen’s Grace-infused gin:

  1. Add 3 tablespoons Queen’s Grace to 1 bottle gin. Infuse for 30 minutes to 1 hour at room temperature.
  2. Strain and bottle gin for use.
To make the Darjeeling Cooler:
  1. Make the carrot syrup by blending carrot juice (freshly juiced, or store-bought) with sugar.
  2. Heat slowly on the stove, stirring until sugar dissolves. Let cool.
  3. Measure P&T Queen’s Grace-infused gin, carrot syrup, and lime juice into a cocktail shaker, and shake with plenty of ice.
  4. Strain and serve with lime twist.

The Ginger Switch (Non-Alcoholic)

If you're looking for a liquor-free libation, opt for this energizing cleanse of sweet maple and ginger. With accompanying flavors of malt, maple, and citrus, this spirited mocktail leaves nothing to be desired. Match with a cheese that’s crumbly, caramelly, and a bit crunchy, like a quintessential goat cheese. Our choice? Goat’s milk cheddar.

Featured ingredient: P & T Hariman Classic Chai

The Ginger Switch

Prep Time: 5 min / Serves 1

20ml apple cider vinegar
30ml maple syrup
3g P & T Hariman Classic Chai black tea
15ml ginger juice
20ml lemon juice

To make the Ginger Switch:

  1. Process ginger through a juicer or zest and strain to remove all pulp.
  2. Steep 3g of P & T Hariman Classic Chai in 250ml water at 100°C and let cool.
  3. Combine cider vinegar, maple syrup, ginger juice, tea, and lemon juice in a cocktail shaker and fill with ice.
  4. Shake well until combined and chilled throughout.
  5. Strain into a glass and serve over ice, garnished with crystallized ginger.

These are just a few of the many ways you can reimagine your cup of tea. There’s much beauty in tea’s simplicity, but there’s beauty in its versatility, too. Prost!

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