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Boozy brews
Posted in Our Friends, Recipes.
Tea is great. Cocktails are great. But which should you drink on a Friday night?
Obviously, we’d say tea (we’re slightly biased) but, thanks to some talented friends, we’ve discovered a way to have both at the same time.
At Mojo, a bar just down the road from us in Leeds, they know their way around a cocktail. And they’ve brewed up a couple of cracking drinks which take classic cocktail recipes and add a delightful tea twist.
Whiskey and Yorkshire Tea Sour (that's it in the picture above)
First off, make a simple syrup: add boiling water to white sugar (1:1 ratio by volume) and stir well to dissolve.
Then turn it into a tea syrup – essentially a very sweet, over-brewed tea – by adding tea bags while it cools. Use 2 bags per litre of syrup and leave for around 10 minutes.
Now, the cocktail:
2 parts Jamesons Irish Whiskey
1 part lemon juice
1 part Yorkshire Tea Syrup
½ part egg white
2 dashes bitters
Add to a cocktail shaker with a couple of ice cubes and shake well, then pour into a rocks glass with the ice and enjoy
Earl Grey Collins
(This one uses Earl Grey tea by our sister company, Taylors of Harrogate)
First, make a cold infusion – tea cold-brewed in spirit. Add 2 Earl Grey teabags to a (mostly) full bottle of Langton’s gin. Leave for at least 1 hour (or longer if a stronger flavour desired). But taste at regular intervals to avoid bitterness.
Now take:
2 parts Taylors Earl Grey infused Langtons No 1 Gin
1 part lemon juice
1 part sugar syrup (use the method above, but skip the tea bag stage)
Shake over ice, pour into a long glass and top with soda
