a journal of tea-inspired foods and recipes
Get your minds out of the gutter, people. It’s a cocktail.
I’m slowly working my way through our liquor cabinet infusing anything I can with one tea or another. This time I made a tea-infused vodka that I turned into a refreshing twist on the screwdriver, a highball cocktail that is typically made with a mix of fresh orange juice and vodka.
A quick Wikipedia search enlightened me with some fun facts about the screwdriver:
My variation, the Plum Oolong-icious Screw, is an Oolong tea-infused vodka (using Art of Tea’s Plum Oolong) mixed with fresh-squeezed orange juice and Breckenridge Bitters (my new favorite apertif liquor from Breckenridge Distillery).
If I could define my perfect cocktail, this might be it. I love a strong cocktail (where you can taste some alcohol) mixed with fresh fruit (that’s not too sweet) and a dash of something tart or bitter. If you like a sweeter cocktail, try adding some simple syrup to this recipe. But for me, this one’s perfect just as it is.
Happy cooking and sipping!
P.S. Many thanks to Art of Tea, which provided me with complimentary samples of several tea blends to play around with for tea foodie recipe creation.
Makes 2 servings
For the tea and vodka infusion:
2 heaping teaspoons loose leaf Plum Oolong tea from Art of Tea (or other fruit-flavored Oolong tea blend)
2 cups vodka
For the cocktail:
3 ounces Plum Oolong tea-infused vodka
1 ounce Breckenridge Bitters (or other apertif-style liquor)
juice of 2 large oranges, plus 2 large pieces of fresh orange peel
enough ice to fill 2 highball glasses
1. Prepare the tea infused rum: Steep the loose leaf tea in the vodka in a sealed glass container for 2 to 4 hours. Strain, discard the tea leaves, and store the tea-infused vodka in a tightly sealed container.
2. Mix the cocktail: Combine the tea-infused vodka, bitters liquor and orange juice in a cocktail shaker with a few ice cubes, and shake until well combined. Strain into 2 highball glasses filled with ice. Top each cocktail with a large slice of orange peel, and serve.