Tea-inspired summer cocktails recipe
When a cup of tea just won't do, why not mix yourself one of these cocktails inspired by the traditional drink
Cocchi Cocktail recipe
Cup of tea or cheeky tipple? Why choose between the two? Now that espresso martinis are losing their touch in the cocktail-sphere, we turn to these new tea-inspired drinks to start summer evenings with style.
Jasmine Tea and Peach Spritz
Ingredients:
60ML Cocchi Americano
50ML strongly brewed jasmine tea
15ML peach puree
Fevertree Mediterranean tonic to top
Fresh peach to garnish
Method:
Brew the tea for double the box's stated brew time also adding three minutes.
Leave to cool.
When the teat is cold, add all ingredients (minus the tonic) to a wine glass and stir together.
Add ice up to the rim of the glass and top with tonic.
Add garnish.
Earl Grey Tea and Rhubarb Spritz
Ingredients:
60ML Cocchi Rosa
50ML chilled, strongly brewed earl grey tea
35ML rhubarb puree
5ML sugar syrup
Fevertree elderflower tonic to top
Mint sprig and strawberries to garnish
Method:
Brew the earl grey tea for double the box’s stated brewing time also adding three minutes.
Leave to cool.
When the tea is cold, add all ingredients (without the tonic) to a wine glass and stir together.
Add ice up to the rim of the glass and top with the tonic.
Add garnish.
Jasmine Tea and Peach Spritz
Ingredients:
60ML Cocchi Americano
50ML strongly brewed jasmine tea
15ML peach puree
Fevertree Mediterranean tonic to top
Fresh peach to garnish
Method:
Brew the tea for double the box's stated brew time also adding three minutes.
Leave to cool.
When the teat is cold, add all ingredients (minus the tonic) to a wine glass and stir together.
Add ice up to the rim of the glass and top with tonic.
Add garnish.
Earl Grey Tea and Rhubarb Spritz
Ingredients:
60ML Cocchi Rosa
50ML chilled, strongly brewed earl grey tea
35ML rhubarb puree
5ML sugar syrup
Fevertree elderflower tonic to top
Mint sprig and strawberries to garnish
Method:
Brew the earl grey tea for double the box’s stated brewing time also adding three minutes.
Leave to cool.
When the tea is cold, add all ingredients (without the tonic) to a wine glass and stir together.
Add ice up to the rim of the glass and top with the tonic.
Add garnish.
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