Tea Cocktails are hot ... well actually cooling tasty summer drinks that can keep you hydrated on sunny patios. They are great without or with alcohol and help avoid nasty dehydration, ease hangovers with electrolytes, digestives and diuretic detox properties. For a fun twist on your old cocktails list try infusing some tea in vodka or gin, make a delicious simple syrup with one of your fav teas and play with additional nourishing fruits. Try this recipe with our Jasmine Green Dragon Tea called Leland Palmer
Creative Bittered Slinger Lauren Mote recently crafted a new summer cocktail menu at Burdock and Co. on Main St. in YVR. They have infused our Ginger Tulsi Rooibos tisane in the " Western Fynbos " - Ginger Tulsi Rooibos, Apricot, Almond + Honey, Cordial, Lemon, Clingstone Peach Bitters and their " Leeward " - Reposado Tequila, Amaro Nonino, West Indies Spice, Jade Oolong + Coconut Cordial, Plum + Rootbeer Bitters. Another recipe to try from Japanese mixologist Chie Okubo for a White Peach and Green Tea Cocktail and our Sencha green tea is a fine choice for this cocktail.
Scot Curry of Alta Bistro is creating some tasty Tea Cocktails for their drinks menu with some Spring Tips of Douglas Fir we foraged into the DougFir 75, The Bergamot with Namasthé Earl Grey and many tea inspired drinks & dishes by Chef Nick Cassettari. I always love to try his new seasonal creations with a great dinner. Now that our children are a bit older it gets easier take our little foraging apprentices who love trying new foods to the bistro. They love seeing how what we pick in the forests, meadows or swamps gets creafted into delicious creative foods. They can savor a soda or non-alcoholic cocktails while we slowly sip one of Lauren's or Scot's fine creations.
This summer infuse yourself into cold brew, homebrew beer, TeaCraft Soda & yummy Tea Cocktails to refresh & stay cool.
Infusing into summer,
Isabelle Ranger TEO
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Spring Tips foraging of Douglas Fir ( Pseudotsuga Menziesii) arrived at last to replenish my winter tarnished body and soul.
This winter i started leading a few workshops " TeaCrafting " at the Brew Creek Centre. The Prosci Tea eves are infused with everything tea. Chef Stefan Vagelatos infuses all dishes with Namasthé teas and they have been fabulous! It is amazing how well tea goes with so many foods, ferments and libations. They also serve our teas to guests there a the lodge that hosts private, corporate and wedding groups year round and tucked away just minutes south of Whistler.They we're actually our first ever supporters way back in 2008 as we launched our new tea line.
My mother taught me that respecting the plant and the forest, is just as important as respecting your next door neighbor. Living on this earth comes with the responsibility of treating it was the same respect, and generosity that it gives us.
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