5 years ago
Friday, November 5, 2010
1. The well-to-do foodies and mixologists are playing with pu-erh. I've recently been saving the cold leftovers from pu-erh pots and adding them to my occasional evening whiskey. Awesome. The Sun-Times food blog had this story recently about tea cocktails (featuring more from Rare Tea Cellar's Rod Markus). After lots of golly-wow about expensive pu-erh, it closes with this delectable recipe:
Peter Vestinos' Pu-Erh Cocktail
1.5 ounces Oronoco rum
1 ounce Blood Orange Pu-Erh Tea (brewed double strength)
1/2 ounce lemon juice
1/2 ounce apple cider (reduced by half on stove)
1/4 ounce simple syrup (sugar melted in an equal portion of water)
Shake and strain into a snifter and float a fresh basil leaf.
2. Last night, we toasted the arrival of fall weather — and the departure of summer's flavors — with the last summer cocktail. Usually, I enjoy Zen green tea liqueur simply over ice with a squeeze of lemon, but I saw an ad for it recently that included a simple cocktail ... which also matched the dregs in my bar last night: 2 parts Zen, 2 parts vodka, fresh orange juice. So long, summer.
3. I've had this link lying around for weeks to Tea Guy's post about UV's Sweet Green Tea Vodka. How many sweet tea vodkas are there now? Lots, but they're all black-based. Sweet green tea vodka, well, is pretty much what I mixed last night.