How to Infuse Teas into Classic Cocktails

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How to Infuse Teas into Classic Cocktails

Being a classicist and formalist when it comes to cocktails, I thought tea-infused cocktails were trendy and a novelty. Then I tried infusing teas into syrups, shrubs, tinctures, and a couple of spirits.

When the American Tea Room contacted me to make tea-based cocktails, I wasn't really interested. Being a classicist and formalist when it comes to cocktails and drinks—and just a really old-school guy in general—I thought tea-infused cocktails were trendy and a novelty. I thought they were a passing fad.

I am not even a tea-drinker. Thus, I came into the project with a skeptical approach. I tried to make it less of a novelty, and more of a familiar cocktail experience with a classic approach, which turned out to be the best way to come at the project.

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I made my own cocktail ingredients out of the teas. I tried infusing teas into syrups, shrubs, tinctures, and of course a couple of spirits. I infused one of their herbal teas named Sleeping Beauty—a calming, floral, nighttime tea—into vodka because I thought that liquor's neutral flavour was best to capture the delicate flavours of the tea. That being said, I felt the exact opposite way about their peach oolong tea, which I paired with Champagne in a cocktail called The California 75. Then there was the "Brioche" black tea. I felt its nutty flavours would be interesting for a black tea-based Old Fashioned. Not to mention the bold flavours of their ginger, turmeric, and cardamom Zingiber tea that were brought out when I turned it into a vinegary shrub.

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The Bakers Brioche Old Fashioned: Bourbon, Madeira, Brioche Organic Black Tea-infused simple syrup, and sea salt drops

When working with booze and teas, remember that the one general rule for tea is to be aware that it can turn bitter really quickly. Whether you are boiling the tea in water or sugar, or steeping into alcohol, it can turn bitter if the tea is left in too long. Just be watchful that you don't go over into this bitter zone.

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The California 75: Gin, peach, oolong-infused syrup, grapefruit, Champagne

Tea in cocktails has been explored sporadically in some upscale bars and restaurants, though you generally see more common teas like jasmine, Earl Grey, and teas that have more recognisable flavours. I get it, since people are drawn to things that they recognise. Although that was the complete opposite route I took. I chose some of the American Tea Room's most uncommon teas. During my experimentation, I found that teas that tended to have a floral, perfumey aroma to them—more aromatic and delicate—tended to match up better with gin or vodka. The heartier teas with big, fruity or nutty, bold flavours naturally gravitated toward the richer flavours of rum and bourbon.

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The Zinger: Tequila, Zingiber tea shrub, yellow Chartreuse, lemon, angostura, orange bitters

If you know the flavours of your favourite jasmine tea or peppermint tea, you will probably predict the outcome of say, a peppermint tea mint julep or jasmine tea gin and tonic. They are safe bets and delicious cocktails. However, I recommend for you to buy teas that you don't know the flavours of and just experiment.

My general advice to home cocktail enthusiasts is to take risks and have fun.

As told to Javier Cabral

This interview has been edited for length and clarity.

Talmadge Lowe is a mixologist and the CEO of Pharmacie, a classic cocktail service company based in Los Angeles. You can taste his refreshing, tea-infused cocktails for yourself at the American Tea Room. For more information, visit the tea shop's website.