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.
We recently caught up with Andy Deuchars from Wigram Brewery to discuss some of the company’s fine beers.
With winter upon us, our attention is drawn to those darker brews such as the Czar Imperial Russian Stout, 8.5 percent. A big, black bitter beast.
The red wine of beers that takes your palate on a journey with its mixture of fine components to keep you amused. That end of the night beer, that meal in a bottle.
Can’t you just imagine sitting by a warm fire with some hearty food and a trusty 500ml bottle? Speaking of food, these dark ales go stunningly in dishes such as a hearty venison stew.
The Ace Smokey Porter uses a manuka smoked grain, using Canterbury grown grain of course is perfect for the occasion. The Ace is a robust indigenous Kiwi beast; smooth, mellow, rich and rewarding, it’s pure gold to any bohemian winter slow cook.
Then, of course, the mainstay of Wigram Brewery’s darks, the Dakota Dark; a caramel delight Schwarzbier that’s not too challenging on the tastes but with a beautiful coffee aromatic.
As Andy and I say to the ladies, “don’t be afraid of the dark” and for guys, we always focus on Porters and Stouts in winter, and why shouldn’t we?
When the days are short, and the nights are long it’s time to head for the dark beer. Now is the time to head to Cooking with Gas, The Volstead, Civil and Navel, OGB or head to Southern Dark Fest on Saturday 26 May at 3pm to try this stunning epicurean delight at Wigram Brewery.
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.