Once per month cocktail aficionados band together to create a booze-soaked collection of drink recipes for Mixology Monday. This month’s host is Frederic of Cocktail Virgin Slut, who chose tea as the theme. From Frederic –
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…Find or concoct a drink recipe that uses tea or tisane (an herbal “tea” which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions, and use it in a cocktail, punch, or other drink type.
After first attempting to pair a smoky añejo tequila with allspice-infused black tea, some bitters and an orange garnish, I moved onto green tea, and went the route of tea syrup. To make my green tea simple syrup, I used a 1:1 ratio of Chinese green tea to sugar, boiling and stirring my way to a syrupy mixture that, quite honestly, tasted pretty decent on its own. I then set about to pair my new green tea simple syrup with some booze.
I first associated green tea with lemon, which made me think of a whiskey sour, which in turn brought me to a Maple Leaf, a drink composed of bourbon, lemon juice and maple syrup. Of late, I’ve been enjoying Urban Moonshine’s maple bitters in my Old Fashioneds and Manhattans, so I thought I’d give it a try in the whiskey cocktail laying itself out before me.
I wound up with the following drink, which I dubbed the Bourbon Tease.
1 1/2 ounces bourbon (I used Wild Turkey 101)
1/2 ounce fresh lemon juice
2 dashes maple bitters
1 bar spoon green tea syrup
Shake all ingredients with ice, and strain into an ice-filled rocks glass.
The inclusion of maple bitters added a depth of flavor to this whiskey sour variant, and the sweet, herbal quality of the green tea syrup kept the tart lemon juice in check. All in all, it made for a pretty tasty cocktail.