I'm Restaurant Girl and I write a blog, so I spend practically every night at a new restaurant. And one of the hottest trends in new restaurants is infusion, seasoned cocktails. Cocktail chefs are doing everything with fresh fruits, seasonings, herbs, tea bags, you name it. Teas are the new IT cocktail and these are fantastic.
They’re flowering teas and it has white tea leaves and a rose bud in the middle and someone took the time to hand-sew each one. This one is white tea wrapped around in orange lily flowers, so it gives off nice orange-apricot notes.
We are just going to pour the hot water over the blossom and watch it open. It’s an amazing, amazing thing to see, so this is really interactive. You could do it with your guests.
Okay, so this one’s pretty much open but we don’t want all the flavor to go to the water, but we would love to drink the tea. So what we’re going to do is just pour it—and you can pour it in a strainer literally.
Now, I’ll pour vodka over it and then, we are going to let this one sit and move it around to get the flavors going. Let it sit. It can either go in the freezer or I like leaving the tea ones out so they really soak up the flavor in room temperature.
This is one that has been soaking for three days and you can see how pretty it is. You can see the blossoms actually sort of coming right off it. It’s like a little floral centerpiece.
We’re going to serve it up as a martini and we’re just going to put some crushed ice or regular ice, whatever you want, in a shaker. Pour it over ice. We don’t need the blossom in there. Plus, they’re still pretty to look at and we can pour water over it.
Then, we add about a shot of bourbon, take a little lime juice and then shake it up really well. Look how frothy it is, nice and foamy. I garnished this glass with apricot that I literally just put on a toothpick. Just pour this cocktail right in and it has the same color as the apricot, so it really stays in this whole color tone. We’re as in fashion as they are in the hottest restaurants in New York, and we did it at home! And we still have a nice little centerpiece that we can leave on a side table with appetizers. Cheers!
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