iceD tea recipes

Tea is so versatile and can be enjoyed both hot and cold.

Home Brew Iced Tea (quick and easy)

Hot Brew, 5-10 minutes:  Pour 2 cups of boiling water over 2T of Natur'el Tea for 5 minutes. Stir in 1T of honey while tea is hot and strain over 2C of ice in a heat proof jug. We love using Coconut Pouchong or Strawberry Green

Cold Brew, 12 hours:  Fill a large glass jug with cold water,  add your tea of choice, and steep over night. Add honey to sweeten and serve over ice.  

*1T of tealeaves / 1 Litre of water

*We use our Tea Brew Filters to easily make large canisters

*1.5 T of honey melted in hot water/ 2Litre of iced tea

 

Edmonton-based mixologist Elizabeth Yu has tended bar at top eateries including North 53, Three Boars and Bar Clementine. She took time out to develop the following recipes for us to help beat the heat this summer:

Virgin Cocktails

Mint Oolong Apple Cucumber Soda

3 oz Mint Oolong Apple Cordial

5 oz Soda Water

4-5 fresh slices of cucumber

In a tall glass filled with ice, add cordial and soda. Layer ice cubes with cucumber and

garnish with more cucumber slices.

[Alcoholic Option: Add 1 oz of Blanco Tequila or Pisco!]

Mint Oolong Apple Cordial

¼ cup Mint Oolong Tea

1 cup organic apple juice (no sugar added)

1 cup water

¼ cup honey

½ cup freshly squeezed lime juice

1 tsp grated lime zest

Simmer water, apple juice, and tea for 20 minutes on medium low, covered. Remove from

heat and add honey, lime, and zest. Stir thoroughly and let cool for 20-30 minutes. Strain

and store in refrigerator for up to two weeks.

 

Matcha Lemongrass Lime-ade

1 tsp Matcha Powder

1.5 oz lemongrass syrup

1 oz lime juice

Handful of Thai Basil

4 oz soda water

In a cocktail shaker or mason jar, add matcha, lemongrass syrup, and lime juice. Whisk

thoroughly until matcha is completely incorporated. Add ice and Thai Basil and shake

until bitingly cold (about 1 minute). Strain into a glass filled with ice and top with soda.

Garnish with Thai Basil.

[Alcoholic Option: Add 2 oz of Soju or Vodka!]

 

Lemongrass Syrup

2 stalks of fresh lemongrass

1 cup sugar

1 cup water

Cut up lemongrass stalks into quarters. In a food processor, add lemongrass and sugar.

Blend until lemongrass is roughly chopped. Remove sugar mixture from food processor and

into a mason jar or other heat-proof container. Add 1 cup of boiling water and stir until

sugar is fully dissolved. Let sit for 5-24 hours in your refrigerator. Strain and store in a

refrigerator for up to two weeks or for two months in the freezer.

 

Wild Rose Grapefruit Tonic

2 oz Wild Rose Grapefruit Honey Syrup

2 oz Grapefruit Juice

4 oz Tonic Water

In a tall glass, add the Wild Rose Grapefruit Honey Syrup and Grapefruit Juice. Top with

ice and tonic water of your choice. Garnish with grapefruit slices.

[Alcoholic Option: Add 2 oz of Gin!]

Wild Rose Grapefruit Honey Syrup

1 cup Mild Honey

¼ cup Wild Rose Buds

2 tbsp grated Grapefruit Zest

1 cup Water

In a saucepan, heat honey, rose buds, and water until boiling. Once a boil breaks,

immediately remove from heat and add zest. Allow to sit for 1 hour then strain and store

for up to two weeks.

 

Alcoholic Cocktails

Lapsang Souchong Sour

1 oz Dark Rum (Suggested: Havana Club 7 or equivalent)

1 oz Cynar (An Italian bitter liqueur found at specialty liquor stores. If not available, omit

and add an extra ounce of rum instead.)

1 oz Lapsang Souchong Syrup

4 dashes Angostura Bitters

1 oz Freshly Squeezed Lemon Juice

Handful of Mint

Cinnamon Salt

In a cocktail shaker or mason jar, add rum, syrup, bitters, lemon juice, and ice. Shake for

1-2 minutes until bitingly cold. Strain into a martini glass rimmed with cinnamon salt

and garnish with mint.

 

Lapsang Souchong Syrup

¼ cup lapsang souchong tea

1 cup sugar

1 cup water

In a heat-proof container, add tea, sugar, and 1 cup of boiling water. Stir until sugar is fully

dissolved. Allow to steep for 15-20 minutes, then strain and store in refrigerator for up to 2

weeks.

Cinnamon Salt

3 tbsp ground cinnamon

3 tbsp coarse sea salt

Whisk together. To rim a glass, place 3 oz of lime or lemon juice onto a small plate and the

cinnamon salt onto a second small plate. Dip edge of glass in juice, then very lightly dip into

cinnamon salt. Tap glass slightly to dislodge loose granules of salt.

 

Blueberry Rooibos Margarita

2 oz Mezcal (Smokey agave spirit, sub Tequila Blanco if desired)

1 oz Lime Juice

1 oz Blueberry Rooibos Syrup

¼ oz Maraschino Liqueur

Combine all ingredients in a shaker tin or mason jar and shake vigorously. Strain into a

salt-rimmed tumbler glass filled with ice. Garnish with lime wheels.

Blueberry Rooibos Syrup

1 cup sugar

1 cup water

¼ cup Blueberry Rooibos Tea

¼ cup fresh blueberries

In a large metal bowl, muddle together the sugar and fresh blueberries until all berries are

crushed and incorporated. Add the tea and 1 cup of boiling hot water. Stir until all sugar is

dissolved and allow to sit for 1 hour. Strain and store for up to two weeks.

Peach Blossom Cognac - Infusions!

To Infuse Cognac

Take 2 cups of Cognac and ¼ cup of Peach Blossom Tea. Mix together in a mason jar or

tupperware and let sist for 1-2 days, shaking every 8 hours. Strain and use!

 

*A note on infusing spirits with teas:

Herbal teas can be infused into spirit without making the spirits bitter or tannic.

Infusions can thus be allowed to sit indefinitely but I recommend allowing them to infuse

for minimum 24 hours, maximum 2 weeks.

For all other teas, depending on their strength, should only be allowed to infuse for a

maximum of 2 days. White teas and Mates can infuse for 2 days without bittering the

spirit unnecessarily. Black and Green teas should only be allowed to infuse the spirit for

a few hours. Taste them as they infuse and strain as soon as you taste tannic astringency

or bitterness.

 

Once Spirits are infused, they can be stored indefinitely. However, the intensity of the tea

flavour may fade with time so they are best used fairly soon after infusing.

 

Peach Blossom Hot Toddy

2 oz Cognac infused with Peach Blossom Tea

1 oz Eau Claire Prickly Pear EquineOx

1 oz honey

1.5 oz freshly squeezed lemon juice

1 inch sliced ginger

1 tbsp Peach Blossom Tea

5 oz Boiling Water

In a tea pot, add the Peach Blossom Cognac, EquineOx, honey, lemon juice, ginger, tea,

and boiling water. Stir thoroughly to incorporate and allow to steep for 2-3 minutes.

Strain into a tea cup and enjoy!

 

Peach Blossom Sidecar

2 oz Cognac infused with Peach Blossom Tea

1 oz Cointreau or Triple Sec

1 oz freshly squeezed lemon juice

¼ oz simple syrup (1:1 water:sugar)

 

Combine all ingredients into a shaker tin or mason jar with ice and shake vigorously.

Strain into a chilled martini glass and enjoy!

 

Iced Tea