I recently discovered, because everyone is doing it and I’m the last to know, cold-brewed tea. Better yet, this Blueberry Tea Cocktail.
The method requires a bit of pre-planning. If planning a night in advance might throw your rhythm over the edge, prepare as you usually would. I’m told the cold-brew method reduces the amount of acid and gives a smoother tea flavor.
This recipe will yield a bit more tea than you need for this cocktail recipe. I used a blueberry black tea blend from The Herb Shop at Lancaster Central Market and love it. I’d like to prepare the tea using an infusion of garden fresh thyme, basil or fresh blueberries. This is on my summer to-do list.
- 4 cups water
- 2 tablespoons dried blueberry black tea blend from The Herb Shop
- ½ cup sparkling orange soda, San Pellegrino or Izze brands
- 2 ounces blueberry vodka or orange liqueur
- Simple syrup, honey or agave
- Fresh blueberries and orange slices for garnish
- Combine the water and tea in a tightly sealing jar; allow to steep overnight in the refrigerator. After 24 hours strain and discard the tea leaves.
- Pour 1 cup of tea, sparking soda and vodka/liqueur into one tall glass or divide between two. Sweeten with syrup to personal taste. Add crushed ice and blueberries.