For this month’s cocktail selection, contributor Jesse Goldstein focuses on something that most Southerners hold dear: a glass of tea. Here he provides us with both hot and cold options that are delicious and simple to prepare—for one or for a whole group.
When most think of tea and cocktails, the first thing that comes to mind is a good hot toddy. There’s nothing wrong with a classic, but if that’s the extent of your use of tea in cocktails, you’re missing out on a beautiful spectrum of flavors just waiting to be incorporated into all types of boozy beverages.
For me, a great cocktail must have balance. This most commonly comes in the form of balancing boozy sharpness with sugar and citrus, but even that can still fall flat on the palate. Think of a well-balanced cocktail like your favorite meal in a restaurant. The spices and seasonings enhance the main ingredients that make that dish so memorable. When it comes to cocktails, freshly brewed black, green, and herbal teas can impart bright herbal notes and bitter tannins that supplement just a few simple ingredients and compliment many spirits.
If you’ve read the previous blog post, Reclaiming Church Punch, you know that teas have a place in cocktail history. Much like the punches of yesteryear, these new tea cocktails can also be made in large batches for entertaining—or just a lazy weekend afternoon on the porch with friends. Just be sure to always start with fresh, high-quality teas and chill them prior to making iced cocktails.