Time for Tea!

by ,

Time for Tea!

TEA. Some people start their day out with it (English Breakfast) and some people END their day with it (Chamomile). It is a staple in some households as the iced refreshing drink of the summer, and for some it is a very big part of their culture. But tea in a cocktail? It is a trend I am seeing more and more and as someone who enjoys a nice cup of hot tea (I am an Earl Grey girl) I must say I love what it does in a drink.

For hundreds of years tea has been a main ingredient in classic punch recipes. The word PUNCH derives from a Sanskrit word, which literally translates to FIVE - - which refer to the base ingredients: Spirit, Citrus, Sugar, Spice and Water. The spice component could be as simple as cinnamon or nutmeg, or it could be TEA. In Jerry Thomas’ historic book, “How To Mix Drinks”, he suggests using tea in place of the water. Regardless of how tea was incorporated, it was a main ingredient in many of the classic punch recipes that date all the way back to the 1700’s.

Tea is also classically used in Hot Toddy’s. Many herbal teas have medicinal properties, and therefore tea is the ideal ingredient in this iconic hot cocktail.

There are so many different styles of tea, so as a “mixologist ” or crafter of cocktails, the tea you choose to use in your drink can drastically change the flavor profile of the drink. Bergamot is extremely fragrant, herbal fruit teas can be floral and citrusy, and some green teas even have a nutty quality. There are a few things to consider when using tea in a cocktail: First and foremost, a lot of teas have caffeine. Imagine drinking three or four glasses of highly caffeinated punch one night, it may very well ward off sleep! Another factor to consider is how long you brew the tea, whether you are going for dark and rich flavors, or light and subtle. (For those of us who do this for a living, this is the fun and nerdy part of the job).

How does this translate to RUM? The spices in tea are the perfect match for the aromatics and rich flavors in rum, and bar tenders are showcasing this in their spring and summer concoctions. Rums are so different from each region of the world that you can really have a lot of fun being creative with which rum works best with which tea. Here is a recipe I created for my most recent menu at M Restaurant in Columbus Ohio:

APRICOT RUM FIZZ

1 oz. Don Pancho Rum

1 oz. Rothman and Winter Apricot Liqueur

1 oz. Earl Grey Tea Syrup

.5 oz. Fresh Lemon Juice

Shake well with ice, strain into Collins glass, top with club soda. Garnish with lemon slices.

This is like an apricot “Arnold Palmer”- - very light and refreshing- - but the richness of the Don Pancho comes through and works beautifully with the Earl Grey.

*The Earl Grey tea syrup is very easy to make- - simply take 2 cups of water and 2 cups of sugar and place in a sauce pan. Add 4 Earl Grey tea bags, and heat on low for 15 minutes until the sugar is dissolved and the tea has brewed to a nice dark brown color. Remove the tea bags and refrigerate for up to 5 days.

Another delicious rum and tea combination I came across recently was from Christina Basham, also of Columbus, Ohio, who runs a bar by the name of Paulie Gee’s.

AMALFI COAST

1.5 oz. Smith & Cross Rum (infused with fresh pineapple and rosemary)

.5 oz. Fresh Lime

.75 oz. House Ginger Syrup

2 oz. Hibiscus and Passion Fruit Tea

Shake well with ice, pour into tall glass, garnish with fresh pineapple. The Smith & Cross stands up well to all of the tropical flavors in this drink and the color from the hibiscus is just gorgeous.

-Article written by Cris Dehlavi, The Muse of Mixology-

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to Got Rum ? magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.