COCKTAILS

Sparkling Cranberry Tea Cocktail

  • 4 cups water

  • 1/2 cup sugar

  • 2 half-ounce filter bags Traditional Black iced tea

  • 2 1/2 cups no-sugar-added cranberry juice

  • 1 cup vodka

  • 1/4 cup Grand Marnier (orange-flavored liqueur)

  • 4 cups ginger ale, chilled

  • Orange rind strips (optional)

  1. Combine 4 cups water and sugar in a large saucepan; bring to a boil. Cook until sugar dissolves, stirring occasionally
  2. Pour over tea bags. Cover and let stand 5 minutes; discard tea bags. Cool
  3. Stir in juice, vodka, and Grand Marnier; chill
  4. Gently stir in ginger ale. Serve over ice; garnish with rind, if desired

White Port Infused with Ginger Peach Black Tea

  • 1 liter white port (ex. Dows Fine White Porto)
  • ¼ cup Peach, roughly chopped
  • 4 slices of fresh ginger
  • ½ cup loose leaf White Lion Ginger Peach
  • 2 tablespoons candied ginger, chopped
  1. Place the port in a non-reactive container with the peach and fresh ginger
  2. Steep at room temperature for 30 minutes.
  3. Add the tea and steep another 30 minutes.
  4. Taste. Continue steeping until desired concentration is reached.
  5. Strain well using multiple layers of cheese cloth or coffee filters until fully clear. Store at room temp.
  6. Serve garnished with a chunk of candied ginger

Crimson Toddy

  • 4 oz boiling water
  • 1 White Lion Cranberry Hibiscus Whole Leaf Sachet
  • 2 oz bourbon
  • 1 tablespoon agave nectar
  • 1 orange slice
  • 10 whole cloves
  • 1 cinnamon stick (optional, as garnish)
  1. Stud the orange slice with 10 cloves. Steep Sachet in boiling water for 5 minutes, then strain into insulated measuring cup or bowl (covering to keep hot).
  2. Place clove‐studded orange slice into a teacup, then pour in bourbon, and finally hot tea. Stir in 1 tablespoon agave nectar with cinnamon stick.

Jasmine Spritzer

  • 2 oz Jasmine tea, chilled
  • 1.5 oz Simple Syrup
  • 1 oz Apricot Brandy
  • Fill with Prosecco or champagne
  • Apricot wedge (garnish)
  1. Combine tea, brandy and simple syrup in a cocktail shaker filled with ice.
    Shake for at least 15 seconds to thoroughly combine and allow air to get in (this makes the drink taste “fresher”).
  2. Strain into a martini glass and fill to the top with Cava (or your favorite sparkling wine).
  3. Garnish with apricot wedge.

The White Rose

  • 1.5oz Gin
  • 4oz White Lion’s White Silk
  • 1 teaspoon Rose Water
  • 1 tablespoon honey
  • edible flowers (garnish)
  1. Combine tea, rose water, honey and gin in a tumbler and shake.
  2. Strain into a martini glass.
  3. OPTIONAL: Garnish with edible flowers.

Classic Spa-tini

  • Half & Half strongly-brewed Cranberry Hibiscus & Vodka
  • Ice
  1. Put all ingredients in shaker, shake
  2. Pour into Honey Pearls- rimmed glass

Honey Pearls-rimmed Martini Glass

  • Martini Glass
  • Honey
  • Rose’s Lemon Juice
  • Honey Pearls
  1. Mix honey and Rose’s Lemon Juice
  2. Dip top of martini glass into mixture
  3. Dip top of glass into Honey Pearls

Tea Spritz

  • 1.5 oz Vodka
  • Juice from ½ lemon
  • 1 rounded tsp sugar
  • ¼ cup cold tea (Ginger Peach or Lemon Soufflé recommended)
  1. Put all ingredients in shaker, shake
  2. Pour into Honey Pearls- rimmed glass

Royal Lion

  • 1 tsp lemon juice
  • 2 dashes aromatic bitters
  • ½ tsp sugar (or 1 tsp sugar syrup)
  • 1 ½ oz cognac
  • 4 oz strong, cold tea
  1. Mix lemon juice, sugar, and aromatic bitters in bottom of tall glass
  2. Fill glass with ice cubes and pour in tea
  3. Stir & garnish with lemon slice and sprig of mint

Himalayan Heights

  • ½ a lemon
  • 1 ½ teaspoons of sugar
  • 1 ½ ounces of rum
  • Sprig of mint
  1. Squeeze juice of ½ a lemon into a highball glass
  1. Add 1 ½ tsp sugar, stir to dissolve
  2. Fill with ice
  3. Add 1.5 oz rum
  4. Fill with iced black tea
  5. Stir & garnish with a sprig of mint

Sweet Tea Mint Juleps

 Serves 8 (serving size: 1/2 cup)

 1/2 cup sugar

  • 1/2 cup water
  • 4 Organic Earl Grey tea sachets
  • 1 (1-ounce) package fresh mint (about 1 cup)
  • 1.25 cups bourbon
  • 1/3 cup fresh lime juice
  • 1.75 cups chilled sparkling wine
  • Mint sprigs (optional)
  1. Combine sugar and 1/2 cup water in a microwave-safe bowl; microwave at high 3 min., stirring until sugar dissolves
  2. Add tea bags and mint to sugar syrup; steep 20 minutes
  3. Discard tea bags and mint. Stir in bourbon and juice; chill
  4. Pour tea mixture into a pitcher; stir in sparkling wine
  5. Serve immediately

NA BEVERAGES

Ginger Tea Coolers

  • 1/2 cup sugar
  • 1/4 cup water
  • 4 Ginger Peach tea sachet
  • Ice
  • 1/2 cup white grape juice
  • 1 cup seltzer water
  • 1 lime slice
  1. Combine sugar, ¼ cup water, and tea bags in small pot over medium-high heat
  2. Bring to a boil, stirring to dissolve sugar
  3. Remove from heat, steep until cooled to room temperature. Transfer to a glass jar with lid, pressing tea bags to drain all the liquid
  4. Fill two glasses with ice. Add ¼ cup juice and 1 tbsp ginger syrup to each glass. Add ½ cup seltzer to each glass; gently stir
  5. Add lime wheel

White Ambrosia

Shelf Life of Prepared Iced Tea: 48 hours

  • 2x 1-gallon pitchers
  • White Ambrosia tea leaves
  • Ice
  • Hot water
  1. Add 1 scoop (15 grams per gallon) White Ambrosia tea leaves to first pitcher
  2. Add 24 oz scoop of ice + ¾ gallon hot water (ice brings water down to proper temperature)
  3. Steep tea for 20 minutes
  4. Pour steeped tea into a second pitcher, through mesh filter covered with additional Bunn drip coffee filter

Sweet Heat Arnold Palmer

  • Serves 8 (serving size: about 1 cup)
  • 8 cups water, divided
  • 18 tbsp. sugar, divided
  • 2 half-ounce filter bags Traditional Black iced tea
  • 1 small habanero chile, stemmed, seeded, and sliced
  • ¾ cup fresh lemon juice
  • 8 fresh mint sprigs
  1. Bring 4 cups water to a boil in medium saucepan. Remove from heat; stir in 6 tbsp. sugar, tea bags, and habanero. Steep 5 min.
  2. Strain into a pitcher. Stir in 1 cup cold water. Cool completely (30 minutes)
  3. Combine remaining 3/4 cup sugar, lemon juice, and 1 cup water in a container with a tight-fitting lid; seal. Shake to dissolve sugar. Pour lemon mixture into a second pitcher with remaining 2 cups water
  4. Fill 8 highball glasses with ice. Fill each glass one-third of the way with lemon mixture. Slowly pour tea mixture evenly over ice in each glass to layer the tea on top of the lemonade. Garnish with mint sprigs. Swirl before sipping

Chamomile-Strawberry-Orange Cold-Brewed Tea

  • Serves 8 (serving size: 1 1/2 cups)
  • 8 Pint-size canning jars with lids
  • 8 Organic Citrus Chamomile tea sachets
  • 12 cups filtered water, at room temperature
  • 2 small juice oranges, peeled, cut into slices, and seeded
  • 24 large strawberries, halved
  • 4 tsp. honey
  • 4 tsp. hot water
  1. Add tea bag and 1.5 cups of water in each jar
  2. Place 2 orange slices and 6 strawberry halves in each jar
  3. Cover with lids; refrigerate 12–24 hours
  4. Remove tea bags from jars
  5. Combine honey and 4 tsp. hot water, divide mixture evenly among the jars

Lemon Verbena Iced Tea

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup lemon verbena leaves
  • 4 cups ice
  • 6 cups brewed Traditional Black iced tea
  • Mint leaves (optional)
  • Lemon wedges (optional)
  1. Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely
  2. Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain
  3. Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired

Citrus Tea Punch

  • 6 cups water, divided
  • 1/2 cup sugar
  • 3 whole cloves
  • 2 half-ounce filter bags Traditional Black iced tea
  • 1 (3-inch) cinnamon stick
  • 1 cup orange juice
  • 1 (6-ounce) can thawed lemonade concentrate, undiluted
  • Ice
  • Lemon slices (optional)
  1. Combine 4 cups water and sugar in a heavy saucepan; bring to a boil. Cook until sugar dissolves; remove from heat
  2. Add cloves, tea bags, and cinnamon; steep 5 minutes. Strain mixture through a sieve into a pitcher; discard solids
  3. Add remaining 2 cups water, juice, and lemonade concentrate; stir well. Chill. Serve over ice, and garnish with lemon slices, if desired

Iced Mint Tea

  • Yield: 8 cups (serving size: 1 cup)
  • 8 cups boiling water
  • 2 half-ounce filter bags Traditional Green iced tea
  • 25 fresh mint sprigs (about 1 1/2 ounces)
  • 1/2 cup sugar
  1. Combine water and tea in a medium bowl; cover and steep 2 1/2 minutes. Add mint; steep 5 minutes. Add sugar; stir until sugar dissolves. Cool completely. Serve over ice

LATTES

Chocolate and Turmeric Truffle Latte

  1. Steamed milk - mix honey in while steaming
  2. Turmeric Truffle, Chocolate Truffle (sachets)
  3. Hot Water (1 cup) steep tea 4-5 min. 195°
  4. Honey (tbsp.) mix in hot water after steeping
  5. 1 teaspoon of turmeric and cocoa powder

London Fog Latte

  1. Steamed milk - equal parts milk to tea!
  2. Earl Grey Tea (sachet)
  3. Hot Water (1 cup) steep tea 4-5 min at 205° F
  4. Vanilla syrup

Lavender Latte

  1. Steamed milk - equal parts milk to tea!
  2. Earl Grey w/Lavender Tea (sachet)
  3. Hot Water (1/2 cup) steep tea 4-5 min at 205° F
  4. Lavender Syrup

Green Tea Latte

  1. Steamed milk - equal parts milk to tea!
  2. Green Citron Sachet
  3. Hot Water (1/2 cup) steep tea 4-5 min at 180-185°
  4. 1 Honey Pearls™ Stick

Chai Tea Latte

  1. Steamed skim milk - equal parts milk to tea!
  2. Chai Masala Sachet
  3. Hot Water (1/2 cup) steep tea 4-5 min at 190-195°
  4. ¼ tsp. of ground cinnamon, and sugar
  5. Pinch of Ground cloves, ginger and cardamom