Six Tea-Infused Martinis to Wow your Guests
‘Tis the season to sip cocktails with friends. During the holidays, hosting friends and family can be somewhat stressful, but make it easy this year by planning menus and drinks ahead of time. Offering a specialty martini is a fabulous way to save time and cost by not stocking your bar with liquor no one really drinks. If it’s not there, they won’t miss it, that’s how we figure. We love mixing the cocktails ahead of time and then looking fabulous by shaking and pouring as each guest arrives!
It’s no surprise that we love drinks infused with tea, so here is a list of our favorite martinis featuring tea…
1. Shane Talbott’s Blissful Blueberry Tea-tini
- 2 ounces Blissful Blueberry tea – brewed double-strength and chilled
- 2 ounces chilled vodka
- Dash simple syrup or agave nectar
- Frozen blueberries
- Brew Blissful Blueberry tea double-strength and chill. In a shaker add the chilled tea, vodka, syrup and ice. Shake and pour. Garnish with three frozen blueberries.
2. Earl Grey Marteani, from SFGate
First make the Earl Grey Infused Gin:
- 1/4 cup Earl Grey Enchantment Loose Leaf Talbott Teas
- 1 liter Gin, preferably Tanqueray
- Add tea leaves to the bottle of gin. Replace cap and shake well. Allow the tea to steep in the gin for 2 hours; strain gently to remove the tea leaves. Do not press the tea leaves to extract excess gin, this can make the infusion bitter.
For martini recipe:
- 1 1/2 ounces Earl Gray Enchantment Gin Infusion, from recipe above.
- 3/4 ounce fresh lemon juice
- 1 ounce simple syrup
- 1 egg white
- 1 lemon twist, for garnish
- 1 lemon
- 1/2 cup granulated sugar
- Fill a cocktail shaker two-thirds full of ice and add the gin infusion, lemon juice, simple syrup and egg white. Shake for approximately 15 seconds. Strain into a chilled cocktail glass rimmed with the Lemon Zest Sugar. Add the twist.
- For Lemon Zest Sugar: Finely grate the zest of the whole lemon, being careful not to include any of the white inner pith. Add sugar and mix well. Keeps at least a week in the refrigerator.
3. Rosemary Green Tea Martini, from Tito’s Vodka
- 1 3/4 oz of Tito’s Handmade Vodka in a shaker with
- 3 oz of strongly brewed Talbott Teas Green Tea Indulgence
- 1/2 oz of simple syrup
- 1 fresh sprig of rosemary
- 1 lemon wedge
- Muddle rosemary and lemon in mixing glass. Add Tito’s Handmade vodka, green tea and simple syrup. Shake and strain into frosted martini glass.
4. Thyme Martini, from Food & Wine.
First make the Tea Vodka recipe:
- 12 ounce(s) vodka
- 1 bag Talbott Teas Paris Breakfast tea
- In a jar, combine the vodka with the English Breakfast tea bag. Let stand at room temperature for 2 hours, then discard the tea bag.
For martini recipe:
- 1 1/2 ounces Tea Vodka, from recipe above.
- 2 sprigs fresh thyme
- 3/4 ounces fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons water
- In a cocktail shaker, lightly muddle 1 of the thyme sprigs. Add ice and the Tea Vodka, lemon juice, and honey syrup, and shake well. Strain into a chilled martini glass or coupe and garnish with the remaining thyme sprig.
5. American Hustle Icy Hot Whiskey Martini, inspired from People Magazine.
First, steep and chill Talbott Teas Berry Peach Passion tea.
- 2 oz. cinnamon whiskey, we like Fireball!
- 2 oz. Berry Peach Passion chilled tea
- Dash grenadine
- Lemon twist, for garnish
- Maraschino cherry, for garnish
- In a cocktail shaker filled with ice, mix first two ingredients and shake vigorously. Pour into a chilled martini glass and finish with a dash of grenadine. If desired, garnish with a lemon twist and/or maraschino cherry.
6. Cucumber and Green Teani, from Belvedere Vodka.
First, steep and chill Talbott Teas Citrus Appeal tea.
- 2 oz. Belvedere Citrus Vodka
- 2 inch piece of cucumber
- Dash of simple syrup
- Dash of lemon juice
- 3/4 oz. chilled Citrus Appeal tea
- Piece of fresh ginger
- 2 basil leaves
- Small pinch of sea salt
- Muddle cucumber and ginger with a pinch of salt and simple syrup. Add the rest of the ingredients and shake with cubed ice. Finely strain into a chilled martini glass and garnish with thin slice of cucumber.
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