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Infuse tea to make a “marTEAni.” Photo
courtesy Hershey Resorts.
Combine your passions for martinis and tea with a tea martini. Green tea, Earl Grey and chai are three of the more popular teas to infuse.
You can substitute another tea variety in this recipe for an Earl Grey MarTEAni, from Tavalon Tea. The key to any good recipe is to use the best ingredients. So use fine loose tea, not a supermarket brand which typically requires milk and sugar to compensate for the blandness.
(We buy the best tea and, as with fine wine, never add milk or sugar to it.)
TEA MARTINI RECIPE
Ingredients Per Cocktail
750ml bottle vodka or gin (vodka is a neutral spirit; gin will add more complex flavors)
2 heaping tablespoons of Earl Grey or other favorite tea
1.5 ounces (small jigger) Earl Grey-infused vodka (see preparation below)
1.5 oz (small jigger) Meyer Lemon juice, fresh squeezed (Meyer lemons are just coming into season, but you can substitute any fresh lemon juice*)
1.5 oz (small jigger) simple syrup (recipe)
Splash ginger ale
Lemon wheel or curl for garnish
Ice and shaker
*See our Lemon Glossary for the different types of lemon. The “supermarket lemon” is the Lisbon lemon.
1. Infuse tea by combining tea leaves and vodka in a large bottle.† Replace bottle top and shake vigorously to distribute evenly. Allow to “steep” for just 30 minutes (no longer, or else the bitter tannins start to infuse). Strain into the vodka bottle.
2. Combine vodka, lemon juice and simple syrup in a cocktail shaker with ice. Shake for 15 seconds to fully incorporate.
3. Strain into a chilled martini glass. Top with a splash of ginger ale and garnish with lemon wheel.
†If you don’t have an extra bottle, you can infuse the tea in the vodka bottle. Then, strain into a pitcher or other container and pour back into the vodka bottle.
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