6 Festive Tea Cocktails

Here are six festive tea cocktail recipes by Tea Forte that are perfect for the holidays: the Earl Grey Old Fashioned, the Raspberry Nectar Fizz, the Bombay Chai Toddy, the African Solstice Sour, the Turmeric Tantra Mule, and the Orchid Vanilla Collins. Mix and enjoy!

EARL GREY OLD FASHIONED This timeless libation gets an upgrade with the sweet and sultry flavors of bergamot and orange. YIELD: Serves 1 INGREDIENTS • 1 Tea Forté Earl Grey pyramid infuser or 2 tbsp loose tea • 2 cups of sugar • 2 ounces bourbon whiskey • 2 dashes of Angostura bitters • 1 orange peel (for garnish) PREPARATION: For Earl Grey Syrup: Steep pyramid infuser or loose tea in 6 ounces of near boiling water for 3-5 minutes. Discard infuser or tea leaves and set tea liquid aside. Bring 2 cups of water to a boil. Add 6 teaspoons of reserved tea liquid and remove from heat. Add sugar and stir well to dilute. Cover and let stand for 10 minutes, then strain into a separate container. For the cocktail: Combine 1 teaspoon of the Earl Grey syrup, whiskey and bitters into a mixing glass filled halfway with ice. Stir and pour over ice into a double old fashioned glass. Garnish with an orange peel. This recipe was made with EARL GREY Available in: Pyramid Event Box, One Pound Bag, Loose Leaf Tea Canister RASPBERRY NECTAR FIZZ

This festive sparkling cocktail is a lively blend of berry and hibiscus with lemon and juniper YIELD: Serves 1 INGREDIENTS • 1 Raspberry Nectar pyramid infuser or 2 tablespoons loose tea • 1 cup of sugar • 3 tablespoons gin • 1.5 tablespoons lemon juice • 3/4 cup Champagne or dry sparkling wine • Sprig of edible flowers (for garnish) PREPARATION: For the Raspberry Nectar Syrup: Steep one Tea Forté Raspberry Nectar pyramid infuser or two tablespoons of loose tea in 6oz. of near boiling water for 3-5 minutes. Discard infuser or tea leaves and set aside the tea liquid. In a small sauce pan, bring 1 cup of water to a boil. Add 3 teaspoons of reserved tea liquid and remove from heat. Add sugar and stir to dilute. Cover and let stand for 10 minutes, then strain into a separate container. For the cocktail: Combine 2 tablespoons of tea syrup, gin, and lemon juice in cocktail shaker, add ice and shake vigorously. Strain into a flute glass and top with Champagne or dry sparkling wine. Garnish with edible flowers. This recipe was made with RASPBERRY NECTAR Available in: Pyramid Event Box, One Pound Bag, Loose Leaf Tea Canister BOMBAY CHAI TODDY

Cinnamon, cloves, and cardamom combine in this warming drink that’s perfect for the holidays. YIELD: Serves 1 INGREDIENTS • 1 Tea Forté Bombay Chai pyramid infuser or 2 tbsp loose tea • 1.5 ounces Irish whiskey • 1 tsp honey, more to taste • 1 tsp lemon juice • 1 freshly sliced lemon round • 2 cinnamon sticks (optional for garnish) PREPARATION: Steep pyramid infuser or loose tea in 6oz of near boiling water for 3-5 minutes. Remove infuser. Pour the hot Bombay Chai tea into a mug. Add the whiskey, honey and lemon juice. Stir until the honey has dissolved. Taste, and add 1 teaspoon of honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing. Garnish with lemon round and cinnamon sticks. This recipe was made with HARVEST APPLE SPICE Available in: Pyramid Infuser, Single Steeps, Loose Tea Canisters AFRICAN SOLSTICE SOUR

The rich taste of rooibos and a sweet dash of honey makes this whiskey sour go down smooth. YIELD: Serves 1 INGREDIENTS • 2 ounces American bourbon whiskey • 1 Tea Forté African Solstice tea pyramid infuser • 6 ounces water • 12 tablespoons honey • 2 tablespoons fresh lemon juice • 1 egg white • 1 whole nutmeg (or ground nutmeg) PREPARATION: For the Honey Syrup: Steep one pyramid infuser in 6 ounces of near boiling water for 3-5 minutes. Remove infuser. Add honey and stir until completely dissolved. For the cocktail: Pour whiskey, lemon, egg white, and 2 tablespoons of the honey syrup into a Boston shaker and add enough ice to fill to shaker three-quarters full. Cap and shake hard for 15 seconds. Strain into chilled cocktail coupe glass. Grate fresh nutmeg on top of the foam, or sprinkle with ground nutmeg. TURMERIC TANTRA MULE

A non-alcoholic mule infused with unexpected turmeric and other rich Indian spices. This recipe was made with AFRICAN SOLSTICE Available in: Pyramid Event Box, One Pound Bag, Loose Leaf Tea Canister YIELD: Serves 1 INGREDIENTS • 1 Turmeric Tantra Chai pyramid infuser or 2 tbsp of loose tea • 4 fresh spearmint leaves • 2 tablespoons simple syrup • 2 tablespoons fresh lime juice • 4 tablespoons ginger beer • 1 freshly sliced lime round (for garnish) PREPARATION: Steep one pyramid infuser or loose tea in 6oz. of near boiling water for 3-5 minutes. Discard infuser or tea leaves and set tea liquid aside. Place fresh spearmint in a julep cup. Using the back of a wooden spoon, muddle the mint to release its natural oils. Add handful of the crushed ice. Add 4 ounces of the reserved tea liquid, simple syrup and fresh lime juice. Stir ingredients, top with ginger beer and add handful of more crushed ice. Garnish with lime round. This recipe was made with TURMERIC TANTRA CHAI Available in: Pyramid Infuser, Loose Leaf Tea Canister ORCHID VANILLA COLLINS

A twist on the classic Collins, this spicy vodka and grapefruit cocktail comes alive with a hint of vanilla tea. YIELD: Serves 1 INGREDIENTS • 2 Tea Forté Orchid Vanilla infusers or 4 tablespoons loose tea • 1.5 cups vodka • 2 tablespoons honey • 3 slices fresh jalapeño • 1 tablespoon Aperol • 4 tablespoons fresh grapefruit juice • 1 sprig of mint PREPARATION: For the infused vodka: Pour vodka and contents of 2 pyramid infusers or 4 tablespoons of loose tea into a french press. Steep for 10 minutes or longer for more aroma. Press the handle down to finish the infusion. For the honey syrup: Combine 2 tablespoons of near boiling water and 2 tablespoon of honey. Stir vigorously to dillute honey. For the cocktail: Place 2 jalapeño slices in a shaker and muddle. Pour in 4 tablespoons of tea infused vodka, 1 tablespoon of honey syrup, aperol, and grapefruit juice into the shaker and fill with ice. Shake vigorously and strain into a Collins glass full of ice. Garnish with remaining slice of jalapeño and mint sprig. This recipe was made with ORCHID VANILLA Available in: Pyramid Event Box, One Pound Bag, Loose Leaf Tea Canister