TEA COCKTAILS

We're experimenting with some new and old recipes using accessible ingredients in our home bars. Here's an opportunity to finally use all your leftover syrups at the back of the shelf.

// GIN & TEA THYME //

3 Tbsp KANGRA BLACK TEA / ANY AVAILABLE FULL LEAF BLACK TEA
4 cups FILTERED WATER
60 ml GIN
4 - 5 THYME / BASIL SPRIGS

FRESHLY SQUEEZED CITRUS FRUIT
TONIC WATER

Instructions:

*Infuse Kangra black tea with thyme or basil in a pitcher full of room temperature water.
*Leave your pitcher in a refrigerator overnight.
*Strain the tea and herbs next morning.
*Add 60 ml gin of your choice and grapefruit juice or any fresh citrus fruit juice to taste.
*Add some tonic water. We encourage using homegrown tonic water. Our favourite is Sepoy & Co.
*Serve iced and garnish with a sprig of thyme or basil.
.
// SPRING FLING //

Ingredients:

3 Tbsp FULL LEAF GREEN TEA
4 cups FILTERED WATER
60 ml GIN
30 ml GREEN APPLE SYRUP / OR ANY FLAVOURED SYRUP
TULSI / BASIL AS GARNISH

Instructions:

*Add 3 Tbsp of green tea in a pitcher full of room temperature water, overnight.
*Add the cold brew tea to 60ml of gin and your syrup of choice.
* Add a sprig of tulsi or basil to garnish, for your daily dose of immunity
.
// FLORALIA //

Ingredients:

2 - 3 Tbsp KASHMIRI KAHWA OR MASALA CHAI
60 ml GIN
30 ml LAVENDER SYRUP / OR ANY FLAVOURED SYRUP
GRAPEFRUIT TONIC / OR ANY TONIC ON HAND

Instructions:

*Infuse gin of your choice with Kashmiri Kahwa or classic masala chai. Place the tea in a muslin pouch (you can also use regular tea bags) in gin for a few hours, or overnight if you prefer stronger.
*Add lavender syrup and top up with grapefruit tonic.
*Garnish with a flower from your garden.