December 17, 2012
Holiday Cocktails from the Nation's First Tea Sommelier
Mark Thompson READ TIME: 2 MIN.
It's no secret that the creation of fine cocktails has become an art, with mixologists and "bar chefs" insisting on only the best, freshest and most delicious ingredients.
So it's no surprise that Numi Organic Tea has become one of the bartenders' most popular choices when they are infusing spirits or creating cocktails. Numi lets nature speak for itself, hand-picking premium organic teas and herbs and blending them with only real fruits, flowers and spices.
This year, Numi has teamed up with the nation's first tea sommelier, James Labe, to offer a number of ingenious concoctions that will warm the body and entice the senses this holiday season.
Inspired by Numi's pure flavor blends and real ingredients, Labe created these delectable drinks using all of the finest ingredients available.
Celebrate the holiday season this year with these unique and vibrant tea cocktails from Numi Organic Tea, the premium tea purveyor offering organic and Fair Trade Certified blends.
?GOLDEN CHAI EGGNOG
Created by James Labe
1 1/2 oz. prepared NUMI GOLDEN CHAI TEA
1 1/2 oz. brandy
3 oz. milk
1 tsp. sugar
1 egg yolk
Instructions:
Steep tea at 4X normal strength for 2 minutes, then remove tea bag, stir in sugar, and chill liquid for later use.
Pour liquid ingredients, plus one egg yolk per serving, into a shaker with ice.
Shake vigorously and strain into glass.
Dust with nutmeg to garnish.
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BERRY TEA ROYALE
Created by James Labe
1 oz. prepared NUMI BERRY BLACK TEA
1 oz. cr�me de cassis
3 oz. Champagne
Instructions:
Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use.
Pour chilled tea and Cassis into glass and stir. Tilt glass and slowly fill with Champagne.
Serve without garnish.
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A long-term New Yorker and a member of New York Travel Writers Association, Mark Thompson has also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The author of the novels WOLFCHILD and MY HAWAIIAN PENTHOUSE, he has a PhD in American Studies and is the recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center. His work has appeared in numerous publications.
