Less than 30 minutes (+ chilling time)
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Tea syrup
Ingredients:
- 1 cup (250ml) each sugar and water
- Tea bags (see below for each cocktail)
Hot chai latte dessert cocktail
Serves 1
Ingredients:
- Tea syrup ingredients
- 6 PnP vanilla chai tea bags
- 1 tot (25ml) brandy
- 2-3 tots (50-75 ml) water
- 1 cup (250ml) cream
- 2 sachets (10g each) PnP instant chai powder
- Whole star anise and cinnamon sticks, for serving
Method:
- Combine tea syrup ingredients tea bags in a saucepan.
- Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Set aside to infuse for about 20 minutes.
- Strain and allow to cool completely.
- Combine about 2 tots (50ml) cooled syrup, brandy and water in a wide-brimmed glass.
- Whisk cream and instant powder to soft-peak stage.
- Serve the cocktail topped with 3 Tbsp 945ml0 of the cream mixture and garnish with whole spices.
Earl Grey and citrus twist
Ingredients:
- Tea syrup ingredients
- 4 Earl Grey tea bags
- ½ cup (125ml) grapefruit juice
- 1 tot (25ml) each triple sec and vodka
- Few splashes bitters
- Orange peel, for serving
Method:
- Combine tea syrup ingredients and tea bags in a saucepan.
- Bring to a simmer over medium heat, stirring until sugar has dissolved.
- Set aside to infuse for about 20 minutes.
- Strain and allow to cool completely.
- Combine 3 tots (75ml) cooled syrup, triple sec, vodka and bitters in a martini glass.
- Serve garnished with orange peel.
Rooibos and rosé fizz
Serves 1
Ingredients:
- Tea syrup ingredients
- 4 rooibos tea bags
- Sparkling rosé
- Edible flowers or rose petals, for serving
Method:
- Combine tea syrup ingredients and tea bags in a saucepan.
- Bring to a simmer over medium heat, stirring until sugar has dissolved.
- Set aside to infuse for about 20 minutes.
- Strain and allow to cool completely.
- Add 1½ tots (25-37ml) cooled syrup to a champagne glass.
- Top up with sparkling wine and garnish with edible flowers or rose petals if using.
Green tea and whisky sour
Serves 1
Ingredients:
- Tea syrup ingredients
- 2 green tea bags
- 2 strips lemon peel
- 1 tot (25ml) each whisky and lemon juice
- Ice
- 2 Tbsp (30ml) egg whites
- Lemon slices and mint, for serving
Method:
- Combine tea syrup ingredients, tea bags and lemon strips in a saucepan.
- Bring to a simmer over medium heat, stirring until sugar dissolves.
- Set aside to infuse for about 20 minutes.
- Strain and allow to cool completely.
- Combine 2 tots (50ml) cooled syrup and whisky in a cocktail shaker.
- Shake well for about 30 seconds.
- Fill shaker with ice and egg whites and shake for another minute.
- Serve as is or over ice, garnished with lemon and mint sprigs.