The Imperial March Chinese Black Tea infused Cognac 1st Cru, Raspberry Syrup, Lime Juice, Champagne
The Blues Sisters Gin, Housemade Wild Blueberry Tea Syrup, lemon, lime, muddles basil and blueberries, bottomed with charged water and topped with bitters
Bistro The Tea Set
Summer Village Martini Grey Goose vodka, red peach vanilla tea syrup, soda, mint leaves, served on the rocks
Organic Big Apple Mate Champagne Cocktails Champagne and big apple mate tea syrup
The Om Shaanti Chamomile-infused Vodka, Maraschino Liquor, Lavender, Mint and Egg Whites
Midnight in the Southern Garden Four Roses bourbon, sweet tea, lemon and marmalade
Red and white sangria chef Burke's signature non-alcoholic sparkling beverage, 12NtM, made with fruit, spices and teas
Park Avenue Tea Wodka, Pineapple Ice Tea, Lemon, Candied Ginger
Or make it yourself...
Arnold "Alcoholic" Palmer (Served at The Bedford)
2oz Sweet Tea Lemon Infused Kanon Organic Vodka
3/4oz lemon juice
3/4oz simple syrup
1 1/2oz Organic Iced Tea
Garnish with lemon wheel and a sprig of mint.
Moscow Tea Party
1.5oz Russian Standard Vodka Gold
2oz peach puree
3oz black tea
0.5oz honey water
0.5oz lemon juice
Serve it in a russian tea glass and garnish it with a slice of white peach. Enjoy!
Tonic Tea (served by Candard, Inc.)
2 ounces Vodka
1/2 ounce lemon juice
2 1/2 ounces Earl Grey or similar tea (chilled and sweetened)
Shake on ice. Add slices of your favorite early summer fruits and a slice or two of jalapeño pepper. Pour over ice in a tall glass. Optional: top with a splash of seltzer or champagne. Garnish with cilantro
Fancy Bourbon Punch (created by Matt Wallace, Mixologist)
1 liter Maker's Mark® Bourbon
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of peeled fruit
1 liter of strong tea (preferably green tea)
250 ml champagne (club soda can be used for a less fancy version)
Freshly grated nutmeg
Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this does add a little complexity). Brew the tea for about 30 minutes, remove loose tea or tea bags, and allow to cool. Add the juice of the peeled fruit, tea, and bourbon. Stir. Top with champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.
Hibiscus Cooler (served by Canard Inc.)
2 cups boiling water
1/2 cup dried organic hibiscus flowers
3/4 cup organic sugar
1/4 cup freshly squeezed organic lime juice
4 cups chilled water
8oz Vodka (use after you make the tea)
In a medium bowl, pour the boiling water over the flowers and steep for 10 minutes. Strain the liquid into a pitcher and discard the flowers. Stir in the sugar and lime juice, add the water. Mix in 8 oz of the Vodka of your choice, stir and serve over ice! If you are using store bought tea bags make 6 cups of iced tea, stir in 8 oz of Vodka of your choice and mix with ice and serve chilled!
Raspberry Champagne Cordial (courtesy of The TeaCookbook from Harney & Sons)
8 tbsp or 6 teabags Raspberry Herbal tea
2 tbsp sugar
1 bottle champagne or Prosecco (chilled)
12-18 fresh raspberries
Bring 1/2 cup (120ml) of water just to a boil. Stir in the tea leaves and sugar and steep for 3 to 4 minutes. Strain the liquid into a small spouted measuring coup, pressing to extract as much liquid as possible, and refrigerate until cold. Pour the champagne into 6 flutes. Slightly tipping each glass, carefully pour about 1 1/2 tablespoons (22ml) of the chilled tea down the interior side of each flute. Add 2 to 3 raspberries to each and serve.
Or for those who opt-out of the alcohol...
Lemon, Melon & Mint cooler Watermelon, Lemon, and Mint, muddled and shaken with oolong tea