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Saturday, July 06, 2013

Guest Bram Meehan: Tea-Infused Whiskey

Refreshing Beverage of the Week
When we wound up with a little Apricot Black Tea I thought, "surely, somewhere, there's a cocktail recipe that this could be used for." Tea infusions of all sorts are popular now, and a little searching led me to this recipe at Pluck Teas for the easiest way ever to bring a little extra flavor to your spirit.

Try all kinds of teas (I found herbal didn't really do much) and spirits — don't let it steep too long, or it could get tannin-y.

3-4 tablespoons loose black tea
spirit of choice (I've been using blended whiskey)
lemon or other citrus peel

Combine tea, peel, and spirit in a large mason jar. Refrigerate for about three hours. Strain and use in your cocktail of choice.