(From left to right) Sencha Green Tea Cocktail, Chamomile Sidecar, Chai Mai Tai, Jamaica Hibiscus Cocktail.
A few weeks ago we had the pleasure of sipping on delicious tea cocktails developed by Sander Raav, Seattle mixologist, tea enthusiast, and Bar Manager at The Tin Table. The Tin Table is an off-the-beaten path restaurant and bar located on the second floor of the historic Oddfellows Building on Capitol Hill, one of Seattle’s most vibrant neighborhoods.
Four custom cocktails were created with a hand-picked selection of our high-quality, organic loose leaf teas. Each drink had its own character, further amplified by their unique serving vessels. We sipped on a delicate and savory Sencha green tea drink, a creative Chamomile Sidecar with chamomile foam, and a tropical, sunny cocktail with a hint of spice made with Cranberry Hibiscus. Sander kindly shared his recipes with us and we’ve picked our favorite for you to try at home, the Chai Mai Tai, perfect for summer porch sipping.
Chai Mai Tai
Chai Mai Tai
1.5 oz Chai Infused Aged Rum (see recipe below)
.75 oz fresh lime juice
.5 oz orange liqueur
.25 oz orgeat (almond syrup)
Chai Infused Rum
1 Tbsp loose leaf chai tea
200 ml Aged Rum
Combine loose tea in rum and infuse for 30 min.
1. Shake all ingredients, strain over fresh ice into a rocks glass.
2. Garnish with mint and lime wheel or whole spices of your choosing.
Whether you’re celebrating alone, with friends, or with your partner, these Hibiscus Mocktails are perfect for Valentine’s Day. With its bright red hue and sweet-tart taste, you won’t even miss the alcohol (but vodka would be an easy addition, if you did want to imbibe!).
Here’s what you’ll need:
- 1/3 cup honey (or to taste)
- 1 ¼ cup water
- 6 tea bags of Hibiscus Heart (our Blackberry Hibiscus would work well, too)
- ½ cup coconut water
- 1 lime (juiced)
- Homemade Lemon-Lime Soda:
- Juice of ½ lime
- Juice of ½ lemon
- 1 ½ cups club soda or tonic water
Bring honey and water to a boil in a saucepan, stir and dissolve the honey. Remove the honey and water mixture from the heat and add the tea bags. Steep the tea for five minutes, remove the tea bags and let the mixture cool completely.
Pour the tea mixture into a cocktail shaker and add one cup of ice. Pour in the coconut water and lime juice, place the lid on the shaker and shake vigorously until chilled. Strain evenly into four glasses and top each off with the homemade lemon-lime soda. Serve immediately.
Recipe inspired by and adapted from: http://www.hgtv.com/design/make-and-celebrate/entertaining/virgin-hibiscus-cosmopolitan