Tea mocktail and cocktail recipes book

Guylaine Gagnon, Tea Sommelier

Tea Mocktail and Cocktail recipes book ©Tea Monde™ Exclusive - All rights reserved

Created with Art and Passion for Tea

Edition 2013—2014 This book is dedicated to  My clients tea lovers  Bar tenders who want some inspiration  Restaurant’s managers who want to offer their patrons an alcohol free drinking experience

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I created these tea mocktails to offer an alcohol-free alternative to those who cannot or do not want alcoholic beverage.

Now, they can enjoy great moments and feel they are part of the party.

They can go to their favorite dining and appreciate that we care about their taste and needs.

The cocktail versions came along to complement the offer and to follow the trend and demand for boozy tea cocktails.

I had great pleasure in creating these drinks in collaboration with my son Mathieu, and also the hep of Michael Bigattini, senior expert product consultant at Willow Park Wine & Spirits, Calgary, Alberta.

My mocktail and cocktail creations are tasty and delicious because they are made with quality teas and ingredients.

These teas can be purchased on my website at www.teamonde.ca, the tea syrups are made to order. You can send an order at guylaine@teamonde.ca Enjoy your tasting, SantĂŠ!

Guylaine Gagnon, Professional Tea Sommelier

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Table of Contents

Foreword

2

Table of Contents

3

Apple-Cider Holiday Spritzer

4

Bride’s mocktail

5

Cosmopolitea

6

Christmas Hot-toddy

7

Daiquitea

8

Holiday Cinnamon-Maple punch

9

Kabusecha Jack

10

Lynchburg Tea

11

Mango-Tango tea mocktail

12

Marteani

13

Matcha Gimlet

14

Maui tea mocktail

15

Mojitea

16

Montego Bay Sangria

17

Queen’s

18

Romanov

19

Royal Dixie

20

Scotch hot-toddy

21

Southern Grandpa’s

22

Triple Dry Kabusecha

23

Thai-Lao

24

Ujigawa

25

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Page 4

Apple-Cider Holiday Spritzer Ingredients: Mocktail

3 ounces

Holiday Spirit tea blend (6g leaves / 4 ounces 95ºC filtered water, 5 min.), chill.

2 tsp

Holiday Spirit tea syrup

300 ml

Ginger ale

Cocktail

Substitute Ginger ale with Sea Cider Pippins apple Cider.

Directions: In a tall ball, pour tea and tea syrup. Add Ginger ale or Apple Cider and serve.

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Page 5

Bride’s Mocktail—Bouquet de Roses Ingredients: Mocktail

(Per 6 oz glass) 4 ounces Bouquet de Roses Tea steeped 85ºC filtered water 3—4 min. and chilled 2 ounces Vitaré alcohol free Sparkling green grape juice 1/2 tea spoon premium Roses Water 1 tea spoon simple syrup (optional) 1 or 2 dash of cocktail bitter Steep 5g tea leaves into 4 ounces filtered water at 85ºC for 4 minutes. Let cool down completely and chill over the night.

Mix tea and syrup. Add Roses Water, mix well. Add bitter. Pour into Cocktail glass; pour Sparkling juice over the tea. Drink while still cold.

The aromas and flavour of this cocktail are absolutely sublime!

Cocktail

Substitute Vitaré Sparkling juice by your favorite Champagne or Sparkling Brut

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Page 6

Cosmopolitea Ingredients: Mocktail

3 ounces Tan Huong (4.5g, 85ºC filtered water – 4 min) 2 ounces Shwepps Soda 2 tbsp

Cosmopolitea simple syrup

½

Key lime muddle

Cocktail Add: 1 ounce Triple Sec 2 ounces Vodka DO NOT PUT SODA

Directions: In a shaker, muddle lime. Add syrup, tea and alcohols, fill with ice cubes, shake well

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Page 7

Christmas Hot-Toddy Ingredients: 3 ounces

Darjeeling Gopalda/ hara 1st fl Indian black tea (5g tea leaves / 4 ounces 95ºC filtered water)

1 ounce

Clément Créole Shrubb, orange li-

quor 2 tsp

Gopaldahara Hot Toddy tea syrup

1

Mandarin

Directions: Steep the tea 5 minutes. Peal the mandarin (keep aside the rind) Put the orange liquor in a mug with the tea syrup. Pour over hot tea. Squeeze the mandarin rind over the mug, so the essential oil sprays on top. Then, pass the rind around the mug’s edge to add essential oil all around your mug.

Keep a few sip of Toddy. Eat your mandarin, and then have a sip of Toddy. Eat a piece of dark chocolate, and then finish your Toddy.

Alcohol-free version: W arm up a large soup serving spoon with a lighter (burn the outside bottom of the spoon), pour in the orange liquor and set it in fire. Drop the burning liquid into the tea.

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Daiquitea Ingredients: Mocktail

3 ounces Darjeeling Golpadahara 1st fl (4g 3 oz 95°C filtered water – 4 min.)

2 ounces Shwepps Soda or Sprite 2 tbsp

Daiquitea Tea simple syrup

½

fresh squized Mayer Lemon

½

fresh squized Lime

Cocktail

Add: 2 ounces Rum DO NOT PUT SODA OR SPRITE

Directions: In a shaker, pour all ingredients, fill with ice cubes, shake well Note: if you opt to Sprite, you might want to add a dash or two of cocktail bitter.

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Page 9

Holitea Cinnamon-Maple Punch Ingredients: Mocktail

3 ounces Cinnamon Fruity Blend (5g tea / 4 ounces 95ºC filtered water) chilled 3 ounces Cranberry Juice 2 tbsp Holitea Cinnamon-Maple Punch syrup 1/2 tsp Porter’s Tonic Syrup Cardamom Orange Directions: Mix everything and serve.

Tip: Make Ice cubs with half water and half orange juice. In each cub, add 1 cranberry and a small piece (pie shape) of tangerine.

Freeze and add to your drink when serving.

Cocktail

Replace Cranberry Juice by Beaujolais Nouveau Red Wine

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Page 10

Kabusecha Jack Ingredients: Mocktail

3 ounces Kabusecha green tea (5g tea / 4 ounces 75ºC filtered water 4—5 min.) chilled 2 ounces Schwepps Soda 1 1/2 tbsp Matcha Gimlet tea syrup 1 or 2 dash cocktail bitter Directions: Mix everything and serve.

Cocktail

1 ounce Galliano Vanilla liquor 1 ounce Jack Daniel’s DO NOT PUT SODA

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Page 11

Mango-Tango Tea Mocktail Ingredients: Mocktail

3 ounces Flowers and Fruits green tea (5g leaves / 4 ounces 85ºC filtered water) ½ cup Honeydew melon 2 big pinches Grounded white pepper 3 ounces Mango Juice 2 ounces of half-and-half 1 tbsp + ½ Mango-Tango Tea Mocktail syrup + grated nutmeg to top Directions: Pour everything in a blender with a few ice cubs, liquefy and serve topped with grated cardamom Cocktail

Follow the same recipe, without Honeydew melon.

Booze: 1 ounce Midori (melon liquor) + 1 ounce Vodka Pour everything in a cocktail shaker, serve topped with grated nutmeg

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Page 12

Lynchburg Tea Ingredients: Exist in Spirit version only

5 oz Bai Mu Dan Chinese white tea (7g/ 4 oz filtered water 85ºC – steeped 6 min) chill.

2 tbsp + 1 tsp Marteani Mocktail Syrup 1/2 ounce Triple Sec 1 1/2 Jack Daniel’s Directions : Mix everything in a cocktail shaker, cover with ice cubes and shake well.

Pour in a cocktail glass.

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Page 13

Marteani Ingredients: Mocktail

3 ounces Bai Mu Dan Chinese white tea (5g/ 4 oz filtered water 85ºC – steeped 6 min) cooled 1 ounce

Schwepps Soda

2 tbsp

Marteani Mocktail Syrup

1/4

lemon

Cocktail

Substitute Schwepps Soda by 1 1/2 ounce Dry Gin + 1/2 ounce Martini Directions : In a cocktail shaker, muddle lemon.

Add tea and mocktail syrup + (booze if you make cocktail version).

Cover with ice cubes and shake well.

Pour in a cocktail glass.

If you make cocktail, it is ready to serve. If you make mocktail version, pour Shwepps Soda and serve.

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Page 14

Matcha Gimlet Ingredients: Mocktail

3 ounces Kabusecha Takamado Japanese green tea (2.5g/ 3 oz filtered water 70ºC – steeped 5 min) cooled 2 ounces Schwepps Soda 2 tbsp up

Matcha Gimlet Mocktail Syr-

½

Key lime

Cocktail

Substitute Schwepps Soda by 2 oz Dry Gin Directions : In a cocktail shaker, muddle key lime.

Add tea and mocktail syrup + (Dry Gin if you make cocktail version).

Cover with ice cubes and shake well.

Pour in a cocktail glass.

If you make cocktail, it is ready to serve.

If you make mocktail version, pour Shwepps Soda and serve.

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Page 15

Maui tea mocktail Ingredients: Mocktail

3 ounces Coconut Oolong (5g leaves / 4 ounces 95ºC filtered water), steep 5 min., chilled 2 ½ ounces

Pineapple Juice

1 ounce Coconut Milk or 3 tsp Coconut cream 2 tsp

Maui Tea Mocktail Syrup

1 tbsp

Pasteurized egg white

Directions: Pour everything in a cocktail shaker, shake well and serve.

Cocktail

Add 1 ½ ounce Vodka

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Page 16

Mojitea Exist in Cocktail only

Ingredients: 2,5 ounces Gunpowder (3.5 g, 85ºC – 4 min) 2 ounces White rum 4 tsp

Raw sugar

1

Mint stem

1

Key lime

Directions: Muddle mint and lime together into a cocktail shaker. Melt sugar into tea. Pour tea and rum in shaker and shake well.

Serve with mint stem in the glass

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Page 17

Montego Bay Sangria Ingredients: Mocktail

32 ounces Montego Bay Rooibos (10 g – 5 min into 8 oz 95°C hot water) 8 tbsp Daiqui-tea mocktail Syrup ½

Orange cut in small pieces

¼

Lemon cut in small pieces

Directions: Serve in a tall glass filled to ½ add Shwepps Soda Cocktail

Add: 2 ounces Sparkling wine Brut or Dry White Wine DO NOT PUT SODA

Pour Sangria in tall glass (1/2 to ¾) fill with wine

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Page 18

Queen’s Mocktail Ingredients: Mocktail

5g Lady Pauline’s special white tea blend 3 ounces Filtred water at 85°C Steep 4 min. – strain out leaves, cool down and chill.

2 ounces Schwepps Soda 2 tbsp Queen’s Tea syrup Directions: In a champagne glass, pour tea syrup and steeped tea. Add Schwepps Soda.

Cocktail Substitute Soda by Sparkling Brut or Champagne

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Page 19

Romanov Exist in Cocktail only

Ingredients: 3 ounces Lady Pauline’s special white tea blend (5g tea, 4 ounce 85ºC filtered water, 4 min.) chill.

1 1/2 tbsp Queen’s Mocktail syrup 1 ounce Vodka

Directions: Mix everything together. Do not use shaker, nor ice.

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Page 20

Royal Dixie Exist in Cocktail only

Ingredients: 2 ounces Royal Golden Safari black tea (3g 95ºC – 5 min) chill 1 ounce

Jack Daniel’s Honey

Directions: Chill in shaker and serve

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Page 21

Scotch Hot-Toddy Exist in Spirit version only

Ingredients:

3 ounces Hot Puerh (4g, 95ºC – 3 min) 1 ounce Scotch Jura Superstition

Directions: Add hot tea to scotch

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Page 22

Southern Grandpa’s Exist in Spirit version only

Ingredients:

3 ounces Grandpa’s black tea (4g, 95ºC – 5 min) cold 1 ounce Jack Daniel’s or Wild Turkey 1 tsp

raw sugar

Directions: Melt sugar in tea. Pour in whisky.

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Page 23

Triple Dry Kabusecha Exist in Spirit version only

Ingredients: 3 ounces Kabusecha Japanese Green tea cold brew (3g, cold filtered water, steeped in refrigerator for 3 hours) 2 ounces Triple Sec 1/4 orange Directions: In a shaker, muddle orange, add tea, Triple Sec, pour in ice cubes and shake well.

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Page 24

Thai Lao Exist in Spirit version only

Ingredients: 3 ounces Xiao Ye Laos Puerh (3g, 95ºC – 3 min) cool down 1

Rosemary stem

1/4 tsp Grated fresh ginger 2 tsp

Agave Syrup

2 oz

Spiced rum (Captain Morgan)

Directions: In a shaker, muddle rosemary stem and ginger, add tea, syrup and rum; pour in ice cubes and shake well.

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Page 25

Ujigawa Exist in Spirit version only

Ingredients: 3 ounces Kabusecha Takamado (5g, 75ºC – 5 min) cool down 1 ounce Dry Gin 1 ounce Galliano Vanilla liquor ¼ tsp white sugar 1 or 2 dash cocktail bitter Directions: Melt sugar in tea. Add gin and vanilla liquor, chill in shaker.

Balance to taste with cocktail bitter

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ŠExclusive - All rights reserved

163, Elgin Terrace SE Calgary, AB T2Z 0G3 Phone: 587-437-1302 E-mail: guylaine@teamonde.ca www.teamonde.ca