Jade Ghost
Kyoto Collins
This refreshing long drink uses a soda made with fragrant white tea. White teas are harvested from the youngest, most tender buds and leaves of the tea plant, and very lightly processed, resulting in a delicate, often floral flavour.
Idol Meets Impostor
This twist on a classic Old Fashioned gets an appealing smoky note from the ice cube made with Lapsang Souchong, a Chinese black tea whose leaves are dried over burning pinewood for a rich, bold and earthy flavour with subtle bonfire notes.
Tea time
Discover a world of flavour in a cuppa
Tea is one of the world’s most common beverages—second only to water in terms of the amount consumed—yet it’s often overlooked as a cocktail ingredient. And that’s too bad, because it’s far more versatile, accessible and fun to experiment with than you may think.
With a wide range of black, green, white and herbal teas available, you can find almost any flavour profile you’re looking for, from a fruity herbal tea ideal for a fizzy and refreshing highball to a bitter, dry and tannic over-steeped green tea that makes a substitute for dry vermouth in a Martini. Looking for something more exotic? Enter Lapsang Souchong. Often referred to as “the scotch of teas,” its leaves have been dried above a pinewood fire, giving it savoury and smoky characteristics akin to Islay-made whisky.
Preston
The cherry garnish complements the tannic note of this original cocktail by Matthew Benevoli.
Ingredients:
1.5 oz bourbon (such as Basil Hayden)
1 oz Japanese plum liqueur
0.5 oz cherry liqueur (from canning)
2 oz steeped and chilled Earl Grey tea
Optional: a dash of lemon juice
Garnish: Boozy Cocktail Cherries
Last word
Boozy cocktail cherries add a personal note to this herbaceous classic.
Ingredients:
0.75 oz London Dry Style Gin (such as Sipsmith)
0.75 oz green Chartreuse
0.75 oz maraschino cherry liqueur
0.75 oz lime juice
Garnish: Boozy Cocktail Cherry
The cherry on top
These garnishes add a grace note to cocktails—and make an excellent gift, too
Garnishes can be beautiful, vibrant, eye-catching additions to what we eat and drink. The more appealing, the more they add to our enjoyment. Though usually small in size, garnishes can have a large impact on our overall experience; just because they’re small doesn’t mean they’re not integral to the flavours and finish.
Enter the cocktail cherry.
Piña Colada Punch (with a barrel-aged variation)
In the clarified milk punch below, the lime juice and bitters create deeper layers of flavour, complementing the pineapple and rum. Note that you can adjust the recipe to your own taste; just make sure to preserve the ratio of 4:1 punch to whole milk.
Sip clearly now
With clarified cocktails, both the process and the result are a little bit magical
Clarifying cocktails may seem like a modern technique, but it actually dates to 1700s England, when milk punches were batched in large quantities in advance of parties.
Barrel-Aged General Waverly
Ingredients:
15 oz Reifel Rye
6.75 oz Punt E Mes
2.5 oz Galliano liqueur
2.5 oz Krupnik Spiced Honey Liqueur (or any honey liqueur)
10 dashes orange bitters
2 dashes orange bitters
Garnish: Honey, freshly ground black peppercorn