Keeping cocktail recipes fresh, original and seasonal is the goal of Omaha’s own V. Mertz Restaurant. One of their famous cocktails even features our own Pinhead Gunpowder. Fugue State is a smooth blend of gunpowder tea, cognac, sloe gin, absinthe and a few other surprises. Their unique drinks were featured in the Omaha World Herald’s “GO” edition. Check it out here. Visit the restaurant in the Old Market to try the Fugue State for yourself, or read on for more refreshing ideas on blending tea with alcohol.
Sweet, Cool and Simple
You know what flavors of tea you like, but where to start when blending up your own cocktail creations? Try something simple first like this blend of sweet tea, lemonade and vodka. It is perfect for enjoying on a steamy summer evening.
Alcoholic Sweet Tea
1 cup sweet tea (try a basic/non-flavored tea to start with like Ceylon Star)
½ cup lemonade
½ cup vodka
Pour all of the ingredients over ice. Stir well and serve immediately. (See original recipe.)
For something with a little more bite, but just as refreshing, shake up your favorite green tea with a shot of rum and a shot of cranberry juice. Pour it all over ice and enjoy! Read the full recipe here. You can also experiment with other tea blends and flavors such as Ti Kuan Yin oolong or our Organic Sencha green tea.
Refreshing with a Few More Ingredients
Want a drink that will make more of an impression? With a few extra ingredients, a twist of lime and a little more time, you can create a tea cocktail that your friends will want to recreate at home. Check out a couple of our favorites:
Watermelon Tea Cocktail
½ small, seedless watermelon, pureed well for about 1 ½ cups of juice
1 ½ cups dry, fruity white wine of your choice
1 cup Fukamushi Sencha
Squeeze of fresh lime juice
Stir all together and serve chilled. (Recipe modified from www.samovartea.com).
Rooibos Tea Cocktail
6 Blackberries
1/2 ounce shochu
1 ounce sweet white vermouth
1 1/2 ounces chilled brewed Organic Rooibos
1 lemon twist
Ice
Muddle the blackberries with the shochu, vermouth and tea in a cocktail shaker. Add the ice and stir. Pour all through a fine strainer into a chilled coupe and garnish with a blackberry and twist. (Recipe from www.foodandwine.com).
Be bold in your blending and enjoy! Then let us know what works.