Bourbon is one of those spirits that falls into the ‘strong’ category. It’s got a reputation for being on the masculine side and is packed with robustness. This week we’ve added just a touch of sweetness to create a lighter-style bourbon based tea cocktail that combines a delicious muscatel style black tea with fresh berries.
1.5 cups blackberries (fresh is best if possible, or use raspberries if you can’t get your hands on blackberries)
½ cup sugar
1 handful chopped mint
3 cups of water
1 cup of cranberry juice
3 tablespoons of Cup Above Tea loose leaf Second Flush Hand Rolled Himalayan Tips
Take the blackberries (defrosted if using frozen), sugar and chopped mint and blitz lightly in a food processor – just enough the break up the berries.
Transfer to a large bowl and leave to sit.
Boil the water and, in a large 3 cup teapot (or bowl/jug if you don’t have a large enough teapot), add the tea leaves and infuse for at least 10 minutes. The Second Flush high grown Nepalese tea is a perfect foil to the bourbon. It has a nice astringency, enough boldness to stand up to the spirit without being overpowering but also displays a light grape-like character (muscatel) which works in synergy with the berries.
Once infused pour the tea over the berry mixture. Add the cup of cranberry juice and mix in. Leave for an hour at room temperature.
Tip the tea and berry mixture through a sieve or strainer into a jug. Squeeze out the berry mixture to extract the most amount of liquid possible.
Refrigerate for an hour.
Take four short glasses and add 30mls of bourbon to each glass. Add ice (crushed or cubed depending on your preference). Top each glass with the berry tea mixture.
Garnish with fresh sprigs of mint and a blackberry speared on a swizzle stick or toothpick. Your delicious tea cocktail awaits!
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