They say an apple a day keeps the doctor away. But a cup of nice warm tea can do the trick, too, at least when it comes to recharging your batteries. In the spirit of making you feel at ease when you’re on the road, Kimpton bartenders have created tea cocktails at many of our bars. We all know that tea + cocktailing = relaxation.
The exciting brews are known for their balanced flavors and interesting blends of ingredients (think ginger beer and chamomile tea). In honor of National Stress Awareness Month, we’re sharing some of our recipes. We think they’d do the Mad Hatter proud.
“Sun Also Rises”
Created by Brian Means, Bar Manager at Dirty Habit in San Francisco
1 ½ oz. House Spirits White Whiskey
1 oz. Dolin Blanc infused with Black Tea and Tangelo Peels
½ oz. Grapefruit Juice
½ oz. Lemon Juice
¾ oz. Simple Syrup
5 dashes Peach Bitters
Combine all ingredients in a mixing glass. Shake and double strain over ice in an old-fashioned glass. Garnish with a full peel of an orange and roll it up tight. Add orange peel to the cocktail and enjoy.
Created by Brandon Lockman, Bartender at Red Star Tavern in Portland
1 ½ oz. Pendleton Canadian Whiskey
¾ oz. Cardamom/Saffron Syrup
3 oz. Mighty Leaf English Breakfast Tea
Combine spirits in a mug. Top off with hot tea. Garnish with saffron sprig.
Created by Bess Gulliver, Bartender at Red Owl Tavern in Philadelphia
1 ½ oz. Chamomile Tea
Mint, to taste
Ginger Beer, to taste
Put chamomile tea, raspberries and mint into a shaker with ice and shake. Strain and pour into glass. Top with ginger beer.
Created by Denethia Durgin, Bartender at Square 1682 in Philadelphia
2 oz. Beefeater 24
1 oz. African Nectar Tea
¾ oz. Lemon
¾ oz. Coconut Sugar
Shake gin, nectar tea and coconut sugar together in a shaker with ice. Add lemon juice to taste.
“Geisha At Ipanema”
Created by Kevin Diedrich, Bar Manager in San Francisco
1 ½ oz. Leblon Cacacha
½ oz. Lemongrass-Infused Cane Syrup
3 oz. Hot Brewed Green Tea
Mix ingredients together in a shaker with ice, strain into a glass and garnish with a lemon grass stalk.
Created by Sarah Mengoni, Head Bartender at South Water Kitchen in Chicago
1 oz. Chamomile Tea
1 oz. High West Double Rye
½ oz. Cynar
½ oz. Madiera
Shake all ingredients together in a shaker with ice and strain into a glass.
“Flip Ya the Bird”
Created by Brendan Dorr, Head Bartender at B&O American Brasserie in Baltimore
1 ¼ oz. Wild Turkey Bourbon
¼ oz. Nux Alpina
½ oz. Lemon Juice
½ oz. Chamomile Syrup
2 dashes Orange Bitters
1 Whole Egg
Combine all ingredients in a shaker and dry shake without ice. Then shake with ice and strain into a coupe glass. Garnish with freshly-grated nutmeg.
Cheers … and enjoy!