This month’s theme for Mixology Monday, Tea, was chosen by Frederic of cocktail virgin slut blog. He elaborated on the theme: “Tea has played a historical role in cocktails for centuries. Perhaps the best documented early example was its inclusion in punches as part of the spice role to round out the spirit, sugar, water, and citrus line up. Later, teas appear in many recipes such as Boston Grog, English Cobbler, and a variety of Hot Toddies.”
So, tea and cocktails…hmmm…I first took up this challenge by exploring the hot tea route. After trying a couple few things that I wasn’t crazy about, I decided to switch my focus. Then I stumbled across the Royal Tea—created by Beefeater to celebrate the film The Queen and its 2007 Oscar nominations. I tried the recipe as I found it—equal parts Beefeater gin and chilled Earl Grey tea, a squeeze of lemon and a teaspoon of sugar. It was fine—like boozy earl grey tea, nothing that exciting though.
So, I took the formula and experimented a bit with other gins, other teas, other sweeteners, and other citrus. I came up with one version that I totally loved. I used a pomegranate green tea which is less bitter and more earthy than a typical black tea. Grenadine replaced the sugar and nicely complimented the pomegranate of the tea while adding a bit of tart. And lime, instead of lemon, seemed to work better with these flavors. Peychaud’s bitters were my own addition.
I think I’ll call it the Pomegranate Princess:
1 ½ oz Junipero gin
1 ½ oz pomegranate green tea, brewed and chilled
1 tbsp grenadine
Juice of half a lime
2 dashes Peychaud’s bitters
Shake. Serve on the rocks with a lime wheel garnish.
I have a feeling this will be become a staple in the warmer months. I think it would be perfect for a spring brunch, to sip while spending a warm June afternoon lakeside or as an evening cocktail on a hot summer night.
This was my first participation in Mixology Monday—fun! Without this motivation, I would not have imagined I could have so much fun with tea and cocktails. Cheers!