Whether hot toddies or iced tea are your thing, tea-infused cocktails are a tasty tipple that can be enjoyed throughout the year.
Cam Timmins shares his recipe for a Night Flower Cocktail infused with Elderflower Syrup, lemon and Dilmah’s Jasmine Green Tea that gives a whole new meaning to ‘teatime’.
45ml Beefeater London Dry
60ml Dilmah Jasmine Green Tea
30ml Fresh pressed Lemon Juice
30ml Elderflower Syrup
Soda to top
Combine all ingredients into a Collins glass.
Garnish with a dash of Angostura bitters, edible flower and lemon peel. Enjoy.
Tea is on the rise and not just to be consumed in the most traditional of ways, with tea ‘bars’ popping up globally, the increasing profile of tea cocktails and now it seems we have an increasing appetite for tea as an ingredient, adding a new dimension of taste, texture and flavour to our foods.
- 2/3 cup (160ml) thickened cream
- 40g unsalted butter, chopped
- 2 teaspoons loose Dilmah Exceptional Elegant Earl Grey tea leaves
- 170g fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 100g feuilletine
- Murray River pink salt, to decorate
Combine cream and butter in a small saucepan over high heat. Bring to the boil. Remove from heat. Add the Elegant Earl Grey tea leaves and stir to combine. Set aside for 5 minutes to infuse.
Place the chocolate in a heatproof bowl. Pour hot cream through a fine sieve over the chocolate, pressing with the back of a spoon to squeeze as much cream as possible through. Stir until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.
Line an oven tray with baking paper. Place the feuilletine in a bowl. Roll a teaspoon of chocolate mixture into balls and roll in the feuilletine to coat. Note, when rolling your truffles, ensure your hands are cool and wear rubber gloves so the truffles don’t melt. Place on the lined tray. Repeat with remaining chocolate mixture. Top truffles with pink salt to serve. Makes 30.
New Zealand once led the world in cups of tea consumed per person. So it seems somewhat strange to have to put one’s hat in the ring to defend the humble cuppa.
But despite the seemingly all-encompassing nature of the Kiwi coffee culture, tea drinking is on the rise. And not just in the most traditional of ways.
While sales of herbal and green tea continue to rise for home consumption, it’s the number of tea ‘bars’ popping up that is catching attention on a global scale.
Locally, Poplar Social Club cocktail maestro Charles Gillet has been using Dilmah Tea in his cocktails. Dilmah features some clever cocktail and mocktail recipes on its website, ranging from Colombo Ice Cream Soda, to Mango Tango and Fruit Volcano.
Not a new concept by any means, there’s historical precedent for tea in our tipples, with tea an ingredient used in our early punches. Now, we’re starting to think of tea with the same reverence as coffee.