I have mixed feelings about September. I love the lingering days of summer (the temperature hovered in the 90s this weekend in Denver) yet I long for the chill of fall to set it (it was below 50 degrees one morning last week on my way to work). For now, I’m continuing to embrace those warmer days and hang on to my summer-inspired cocktail hours as long as possible.
I created this refreshing, tea-infused adult beverage after sipping a Ginger, Lemon and Honey Black Tea from Senkada. Senkada is new to the tea scene and has set up shop in my home state of Colorado. While the business is based in Colorado, the delicious teas they offer hail from the founder’s hometown of Kandy, Sri Lanka, the tea growing district where Ceylon tea began in 1867.
Of the samples I was lucky enough to receive from Senkada, the single-origin black and green Ceylon teas were some of my favorites to steep and sip. I particularly love their Kandy Black Tea, a bold yet sweet and floral brew. But they’ve also created a variety of beautifully flavored teas, which for me are fun to explore in the kitchen. One whiff of the Ginger, Lemon and Honey Black Tea and I knew I had to make a cocktail with it.
Happy cooking and sipping!
P.S. Thanks to Senkada for the handful of samples they sent me to play around with in my tea foodie kitchen.
Ginger, Lemon and Honey “Teatail”
By Suzanne Klein, Tea Foodie
Makes 2 cocktails
2 pyramid tea bags of Senkada Ginger, Lemon and Honey Black Tea (or your favorite lemon-ginger black tea blend)
1 cup water, divided
2 tablespoons honey
4 oz. vodka
Juice of 1 lemon
- Bring the water and honey to a boil, stirring to dissolve the honey. Remove from heat and add the tea bags. Cover and steep for 7 minutes. Remove and discard tea bags and patiently wait to let brewed tea syrup cool to room temperature. Set over ice to speed up the process.
- Fill 2 cocktail glasses with ice cubes. Divide the brewed tea syrup, vodka, and lemon juice between the glasses. Stir and top with sparkling water.