Tea Mixology Recipes by Alberto Pizarro

TEA MIXOLOGY TO CELEBRATE ALL YEAR ROUND

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Alberto pizarro

S O C L I K T A

A TEA COCKTAIL / MOCKTAIL FOR EVERY FESTIVITY. Tea is a hugely versatile drink. A cup of warm tea is known to be ideal whether you're stressed, sleepy, busy, or a little upset, but it can also be a perfect drink to combine with any celebration throughout the year, The way that tea is categorized is determined by how it is harvested or processed the leaves, buds, and stems from the plant from which they originate, the Camellia sinensis, as well as their degree of oxidation and the location the tea leaves are derived.

Tea is grouped into four main categories: White, green, oolong, and black, these narrow categorizations expand to over 1,000 varietals.

Cultivated in over 40 countries worldwide and growing wild in the Middle East, It is used to prepare an infusion that can boast of being, after water, the world's most popular beverage. It is also one of the most beneficial to the health of those who ingest it.

There are so many varieties of tea that it would be difficult not to find a tea for every moment or occasion.

Tea is an exquisite drink to be taken without any accompaniment, beyond our desire to drink it and a simple snack. However, modern mixology offers an infinite range of possibilities when it comes to combining it with other ingredients and thus creating complex drinks to surprise our guests, both in proposals with alcohol (cocktails) and without alcohol (mocktails).

If we take advantage of the coincidence of a specific date and look for the most significant seasonal ingredients at that time, we can start to create our proposals based on a festival or a special time of the year.

RULES FOR USING TEA IN MIXOLOGY. Each variety of tea has its particularities and a taste, aroma, and texture that make it different from any other variety. Moreover, these characteristics can be altered by how we infuse the tea. For this reason, once we have chosen the type of tea we will use to make our drink, we have to start thinking about it as a key ingredient of the cocktail or mocktail. Some indications to keep in mind are: Intensity of the chosen tea.

There are so many varieties of tea that it would be challenging not to find a tea for every moment or occasion.

Predominant and complementary flavours.

Pure teas, flavoured teas and herbal infusions can be used in mixology. However, in the case of flavoured teas such as green tea with jasmine or English breakfast, we also have to consider the floral or citrus flavours that accompany the tea when looking for ingredients that can be combined.

On the other hand, infusions such as chamomile or mint leaves offer completely different possibilities when looking for combinations of ingredients.

Brewing method.

There are different ways of preparing tea for incorporation into a cocktail or mocktail: -Hot brew is the traditional way of preparing tea. It is a quick way to prepare an ingredient for our hot cocktail or mocktail or incorporate it into a cold drink if we let it cool. When brewed in this way, the tea gets its characteristic flavour. We must respect the recommended times for each variety of tea so as not to extract excessively bitter notes.

-Cold-brew is the technique for extracting the flavour of cold-brewed tea. The herb is steeped in warm water and left to stand in the fridge for 8 to 12 hours before being filtered. This results in a less astringent and tannic drink, smoother, with the herb's flavour without the loss of aromas that comes with the steam from the hot water.

A couple of tips for preparing cold tea are: slightly increase the amount of tea, or reduce the amount of water, to be used compared to the hot infusion and stir the brew several times before putting it in the fridge to release all its aroma and flavour.

An alternative way to use tea in mixology is to let it macerate cold in spirits, vermouth, vegetable drinks, etc., thus expanding the possibilities of its use.

Mixing method.

Tea is a highly complex drink and highly delicate due to its significant water component.

For this reason, we should minimise shaking the tea in the shaker with ice whenever possible, because too much water can result in a drink with minor character and too much dilution.

Instead, it is preferable to add the tea at the end of the recipe and mix it with the rest of the ingredients.

How much tea is necessary?

Once we have chosen the type of tea to use, the most suitable infusion method and the rest of the ingredients for the recipe, it is time to fit all the pieces together and achieve a balanced drink. The success of the recipe will depend on

our ability to balance the sweet ingredients with the acidic and bitter ones and the more intense ones with the milder ones. In this quest for liquid perfection, adding the right amount of tea is vital, as tea is an element capable of uniting the rest if used in the right measure and blurring them if abused.

TEA AND FESTIVITIES FOR EVERY SEASON

Whether it's the warm summer or the coldest of winters, there's always a holiday to celebrate and a cup of tea to share. So here are some inspiring suggestions to raise the bar on our drinks and please our guests.

St Valentine's Day. Valentine's Day is the most eagerly awaited date for lovers to show their affection for each other. The multiple ways of understanding love and the variety of imaginable proposals in mixology make this festivity a perfect occasion to let your imagination run wild when choosing ingredients to make drinks.

ENDLESS TENDERNESS Ingredients 8cl Kombucha made with Dilmah Rose and French Vanilla 6cl Sparkling wine 2 drops of Angostura bitters Method Make the kombucha and keep it in a fridge till the moment it is served Pour all the ingredients into a chilled champagne glass and stir.

Garnish: Orange peel

THE FIRST BUTTERFLY Ingredients: 2cl. White chocolate syrup Half fresh banana 10cl Oats drink 10cl. Dilmah pure peppermint leaves infusion Method: Brew the infusion for 5 minutes (1 tea bag/20cl water) and let it chill. In a blender, combine all the ingredients with ice and blend until the drink reaches a smoothie texture.

Garnish: Cotton candy.

WHITE VELVET Ingredients: 12cl Dilmah té Pu-erh brewed in rice drink 3cl Coconut pureé 2cl Agave syrup A small piece of ginger Method: Brew the infusion for 5 minutes (1 tea bag/20cl rice drink) and let it chill at room temperature. In a blender, combine all the ingredients with ice and blend until it mixes well.

Garnish: Tea leaves

A SWEET AFFAIRE Ingredients: 5cl. Gin 2cl. Maraschino liquor 12cl Forest fruit juice 10cl Dilmah Darjeeling tea Method: Brew the tea for 5 minutes (1 tea bag/20cl water) and let it chill. In a long glass, pour all the ingredients over ice cubes and stir.

Garnish: Flour tuile and raspberries.

Easter.

The coincidence of the Easter holiday with spring is a wonderful excuse to fill our table with colours from the famous Easter Eggs and the tastiest snacks. However, when it comes to beverages, we will opt for light combinations that accompany the food and cleanse the palate of this gastronomic feast.

THE SINGULAR BUNNY Ingredients: 10cl. Dilmah Natural Ceylon ginger tea 5cl. Clear apple juice 2cl. Brown chocolate syrup 4cl. Raspberry puree Method: Brew the tea for 5 minutes (1 tea bag/20cl water) and let it chill at room temperature, strain. In a long glass, pour all the ingredients over ice cubes and stir.

Garnish: Apple fan and candied cherries

MUST MATCH Ingredients: 4cl. Vodka 10cl. Dilmah vanilla Ceylon tea 4cl. Mango pureé 2cl. Yuzu juice Method: Brew the tea (1 tea bag/20cl water) for 5 minutes and let it chill. and strain. In a long glass combine all the ingredients over ice and stir.

Garnish: Orange peel and ginger.

Summer solstice.

With the arrival of good weather and longer days, it is time to spend time outdoors and enjoy seasonal fruits.

Travelling to distant destinations without moving is more accessible thanks to the wide variety of exotic flavours. To prepare the recipes, we will use the sweetest and freshest ingredients combined with teas light in bitterness and full of flavour.

NEXT TO THE POOL Ingredients: 10cl. Dilmah English breakfast tea 5cl. Fresh orange juice 2cl. Mango syrup 4cl. Dragon fruit puree Method: Cold brew the tea for 8 hours (2 tea bags/25cl water) and strain. In a long glass, pour all the ingredients over ice cubes and stir.

Garnish: Dragon fruit slice and blackcurrants

ETERNAL SUNSHINE Ingredients: 4cl. White rum 10cl. Dilmah Ceylon Hyson Green tea 5cl. Passion fruit pureé 2cl. Orgeat syrup Method: Cold brew the tea (2 tea bags/25cl water) for 8 hours and strain. In a long glass combine all the ingredients over ice and stir.

Garnish: Orange peel and berries

VITAMIN SEA Ingredients: 4cl. Vodka 10cl. Dilmah berry sensation tea 4 Fresh strawberries 2cl. Kiwi syrup 8cl. Cramberry juice Method: Brew the tea (1 tea bag/20cl water) for 3 minutes and let it chill, strain and combine all the ingredients in a blender and serve over ice.

Garnish: Fresh berries.

Halloween.

Halloween has become one of the most fun occasions to celebrate with family and friends. During autumn, the celebration of this recent tradition and its original staging floods the streets and houses of all cities with ghostly motifs and pumpkins.

To prepare the recipes for this time of the year, we will use the ingredients present in shops and markets during this season and incorporate teas with strong notes.

GUILTY PLEASURE Ingredients: 4cl. Gin 10cl. Dilmah mediterranean mandarin tea 4cl. Blood orange pureé 1cl Campari 2cl. Egg white Method: Brew the tea (1 tea bag/20cl water) for 3 minutes and let it chill. Strain and add ingredients to a shaker with ice cubes and shake briefly. Strain into a precooled cocktail or coupette glass.

Garnish: Orange peel.

MORNING AFTER NIGHTMARE Ingredients: 10cl. Dilmah Lampsang souchon tea brewed in almond drink 4cl. Pumpkin pureé 2cl. Clove honey Method: Brew the tea (1 tea bag/20cl liquid) for 5 minutes in almond drink, strain and add the rest of the ingredients Stir and serve in a mug or aerate it by throwing it from jar to jar Garnish: Flaming cinnamon stick

Christmas.

If there is a special celebration that deserves our special attention, it is, without a doubt, the Christmas season.

Both for the gastronomic aspect of this date, full of its culinary references, and for the symbolism that all the decoration gives off, as well as the feelings of sharing and surprise. Winter is an ideal time to make hot drinks and drinks to share in the form of punch. The chosen ingredients and teas are those full of Christmas nuances such as spices and nuts.

SHINNY BELLS AND CANDLES Ingredients for a jar.

60ml Peach Juice 1,5-litre Dilmah Italian Almond Tea (brewed for 3 mins) 60cl. Orange Juice 25cl. Lemon Juice 30cl. Non-Alcoholic Cider or Sparkling Apple Juice 15cl. Maple Syrup Method: Brew the Dilmah Italian almond tea (1 tea bag/20cl liquid) for 5 minutes and pour it into a heat resistant jar. Heat up the last 5 ingredients and add to a heat resistant glass jar and mix well Garnish: Serve in wine glasses and garnish with orange peel and berries.

RED RIBBON PUNCH Ingredients for a bowl: 50cl. Pomegranate Juice 1- litre Port Wine 8 Drops Angostura Bitters 1,5-litre Dilmah Peppermint, Cinnamon and Clove Infusion.

50cl. Lemonade Method: Brew the tea (1 tea bag/20cl liquid) for 5 minutes and add the rest of the ingredients to a punch bowl.

Serve it hot.

Garnish: Lemon, orange and raspeberries.

GOODWILL AND GREETINGS Ingredients: 3.5cl. Scotch Whisky 2,5cl. Butterscotch Liqueur 18cl. hot Dilmah Natural Ceylon Ginger Tea. Method: Brew the tea (1 tea bag/20cl liquid) for 5 minutes, add to the rest of ingredients in a heat resistant glass.

Carefully pour a 5cl. layer of cold heavy cream flavoured with 3 drops of vanilla extract.

Garnish: A slice of lime with 4 cloves.

SEASON OF ELVES CHAI NOG Ingredients: 20cl. Dilmah Ceylon Spice Chai Tea brewed in rice drink 4cl. Pineapple Purée 5cl. Spiced Rum Method: Brew the tea (1 tea bag/20cl liquid) for 5 minutes in rice drink, strain and add the rest of the ingredients Stir and serve in a mug or aerate it by throwing it from jar to jar Garnish: Star anise or cinnamon/nutmeg powder