Alpine Berry Tea Cocktail Recipes

Cool pic of the tea and my gin for this recipe Hey folks, this winter I fell in love with two leaves & a bud's Alpine Berry tea. So this spring I decided to make a variety of cocktails with it and here are the two I like best. I made 4 total, but these are my two favorite recipes. Please let me know what you think, or if you have any tips for using tea in cocktail recipes. Alpine Gin Fizz 1.5 oz gin 4 oz freshly brewed Alpine Berry tea (cooled) 0.5 oz fresh lemon juice 0.5 oz simple syrup Top with soda water Garnish: Fresh raspberries & lemon wheel The hibiscus and berry notes complement gin’s botanicals perfectly, while the citrus and tartness keep it bright. I recommend Roots of Ruin Gin. Instructions Brew your tea extra strong and let it cool! Prepare your glass. Fill a highball or tall glass with ice. I personally only have tall glasses no true "highballs." Combine base ingredients. Pour gin, cooled Alpine Berry tea, fresh lemon juice, and simple syrup into the glass. Stir well. Stir for 10–15 seconds to chill and combine all ingredients. Top with soda water. Top with soda water to fill the glass, stirring gently to incorporate. Garnish and serve. Garnish with fresh raspberries and a lemon wheel. Serve immediately with a cocktail stirrer! Alpine Gin Sour 1.5 oz gin 3 oz Alpine Berry tea (cooled) 0.75 oz fresh lemon juice 0.5 oz lime juice 0.5 oz honey syrup Egg white (optional, for silky texture) Garnish: Rosemary sprig & berry The tartness of hibiscus shines in sours, and honey mellows the botanical edge. Instructions Brew your tea extra strong and let it cool! Prepare your shaker. Fill a cocktail shaker with ice. Combine ingredients. Add your gin, cooled Alpine Berry tea, fresh lemon juice, lime juice, and honey syrup to the shaker. Add egg white (optional). If desired, add 1 egg white for a silky, velvety texture. Shake vigorously. Shake hard for 10–12 seconds until well-chilled and frothy (if using egg white, shake for 15 seconds to fully emulsify). Strain and serve. Strain into a coupe or cocktail glass filled with fresh ice. Garnish and serve. Top with a rosemary sprig and fresh berry. Serve immediately. Notes (for both)* Brew ahead: Make a batch of tea and refrigerate it to have cold tea ready Concentrate option: Brew stronger tea for more flavor intensity Ice: Use larger ice cubes or chill your glass Balance: The tartness of hibiscus means you might need slightly less citrus juice than you’d normally use! Recipe Link: https://cocktailhaven.com/spring-alpine-berry-tea-cocktails/ submitted by /u/Capital-Package-4358 [link] [comments]