The essential summer sipper, iced tea makes a great base for a cocktail because of its aromatic qualities. And no, we’re not talking about the garish Long Island Iced Tea–we’re pretty sure those cause gut rot. For the past few summers, sweet tea vodka has been a growing trend. Here in NYC, bartenders are constantly experimenting with the ancient leaf. Here are a few refreshing tea-infused cocktails to get your summer started. By Selena Ricks-Good.
King Bee by St. John Frizell at Fort Defiance
1 1/2 oz. Darjeeling-infused Comb Vodka*
1/2 oz. simple syrup
1/2 oz. lemon juice
Bar spoon of Benedictine
2 dashes Angostura bitters
Shake and strain over ice and top with prosecco. Garnish with a lemon wheel.
*Steep tea in vodka for 20 minutes.
Hamilton Park Swizzle by Natalie Jacob at Lani Kai
525 Broome Street
1 oz. Mango black tea-infused applejack
1 oz. Palo Cortado Sherry
3/4 oz. lime juice
3/4 oz. pineapple demarara syrup
Bar spoon of velvet falernum
Build in tall glass with crushed ice, swizzle. Garnish with pineapple wedge, orchid and mint.
Sin Nombre Punch by Phil Ward at Mayahuel
304 East 6th Street
2 oz. raspberry tea-infused blanco tequila
1 oz. lime juice
1 oz. pineapple juice
1/2 oz. Carpano Antica
1 oz. club soda
1 oz. sparkling wine
5 sugar cubes
Combine soda and sugar cubes in a mixing glass. Muddle. Add lime, pineapple, Carpano Antica, raspberry tea-infused tequila and ice. Stir. Strain over fresh ice into a punch glass. Top with sparkling wine and garnish with pineapple slices.
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Selena Ricks-Good writes about drinks and produces events as The Dizzy Fizz.