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Start out slow and simple with your tea infusions, and see where the journey takes you. You can spice it up by infusing the black tea with berries. Simply steep sliced berries with the tea and remove them after chilling the tea. The subtle similarities between teas and spirits make them perfect companions in a cocktail. There are simple cocktails to try as well, such as a pu-erh old fashioned or a green tea mojito.
These cocktails can involve adding an ounce or two of brewed tea which has been chilled to the beverage. But given that the water in tea will dilute the drink, you can get a little fancier by simply infusing a bottle of liquor with about three teabags — letting them sit in the bottle for 45 minutes to an hour. Try peach tea in rum, chamomile in tequila which makes a great tequila sour , spice tea with bourbon or whisky, and just about any variety of tea with vodka.
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Try infusing cider with rooibos, or add mint tea to smoothies for a refreshing hit. Juices, and lighter sodas like ginger ale or club soda, are great bases for tea drinks as well. One of the best things about a tea infusion is that the flavor it brings to a drink can minimize the amount of sweetener needed.
Most tea-infused drinks call for a bit of simple syrup. Use a small amount at first, so as not to overpower the tea and other flavors. You can find almost endless ideas online. Take this handy list from BuzzFeed , for instance. Or get lost in the flurry of tea-infused pins on Pinterest. And get to steeping, infusing, mixing and tasting.
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Article originally appeared on Eater. More, and better, third wave bean-toned beverages are proliferating in bars from coast to coast, and these highbrow tipples are far cry from the original Espresso Martini.
Pardon the pun, but this trend has been percolating for years, some might even say for decades or centuries. But by most accounts, the coffee there was awful, bearing little resemblance to what one might find at a local Starbucks today. Brewed in enormous eight to 10 gallon pots and served piping hot, many coffeehouse customers found the brew too bitter, and made it more palatable by adding milk and sugar, as well ingredients like ale, wine and spices.
By the s, coffee had become downright indispensable to Americans, who consumed six times as much as most Europeans.