This was a big hit! The vinegar added a depth to the flavor that was similar to a cocktail. Most people skipped the soda and drank it as a punch instead. Next time I will add another spoon of the vinegar to give it a little more kick.
1 cup sugar
6 tea bags of your favorite berry-flavored tea
1 cup diluted Murray’s Pink Grapefruit Vinegar, recipe in directions
1/2 cup fresh lime juice
1 orange, chopped
1 cup fresh raspberries
3 cups cold lime or orange club soda, or seltzer
Directions
Combine the sugar and 3 cups water in medium saucepan set over high heat.
Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.
Dilute the grapefruit vinegar by mixing 3 tablespoons in 1 cup of water.
4.Combine the cooled berry tea syrup, diluted grapefruit vinegar, and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.
5.Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.
This was less a mocktail and more just a good drink. It went over well, but it didn’t have the complex flavor on the berry tea fizz. I will be using the jam on my toast though as it is delicious.
1/4 cup Kuze Fuku & Sons Yuzu Fruit Spread
1 Tbsp. honey
3 bags jasmine tea
250 ml. tonic water
Candied citrus peel (optional)
Directions
Heat 16 ounces of water on the stove or in the microwave until just under a boil (about 170 F). Place the tea bags in a heatproof bowl or pot, and pour the hot water over them; steep for 5 minutes, then remove the bags. Add the honey to the tea, and stir until dissolved. Chill uncovered in the fridge until cold, at least 3 hours.
Add the tea and yuzu spread to a blender; blend for 1 minute. There should still be small visible yuzu pieces.
Split evenly into four coupe glasses; top each with a generous splash of tonic and a piece of candied citrus peel for garnish (if using).
Ginger Turmeric Tonic
Haven’t made it yet, but here is the recipe. Once again, from Murray’s cheeses.
Let’s see how mobile formatting works…
I have 2 that I tested this weekend and 1 I am going to make today.
Berry Tea fizz
Found on Murray’s cheeses
This was a big hit! The vinegar added a depth to the flavor that was similar to a cocktail. Most people skipped the soda and drank it as a punch instead. Next time I will add another spoon of the vinegar to give it a little more kick.
Directions
Combine the sugar and 3 cups water in medium saucepan set over high heat.
Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.
Dilute the grapefruit vinegar by mixing 3 tablespoons in 1 cup of water.
4.Combine the cooled berry tea syrup, diluted grapefruit vinegar, and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.
5.Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.
Yuzu Jasmine Spritz
Found on Murray’s cheeses
This was less a mocktail and more just a good drink. It went over well, but it didn’t have the complex flavor on the berry tea fizz. I will be using the jam on my toast though as it is delicious.
Directions
Heat 16 ounces of water on the stove or in the microwave until just under a boil (about 170 F). Place the tea bags in a heatproof bowl or pot, and pour the hot water over them; steep for 5 minutes, then remove the bags. Add the honey to the tea, and stir until dissolved. Chill uncovered in the fridge until cold, at least 3 hours.
Add the tea and yuzu spread to a blender; blend for 1 minute. There should still be small visible yuzu pieces.
Split evenly into four coupe glasses; top each with a generous splash of tonic and a piece of candied citrus peel for garnish (if using).
Ginger Turmeric Tonic
Haven’t made it yet, but here is the recipe. Once again, from Murray’s cheeses.