With winter almost in the rear view mirror and spring time parties on the horizon a tea infused cocktail is a delish way to start trickling into a lighter flavor pallet. When I first started to whip up this drink with Adam Chick, Four Seasons Silicon Valley senior mixologist and host of their Meet Me At The Bar class, I was really unsure of how tea, a subtle flavored beverage, would pair with such a strong liquor like Whiskey. Yet when all shaken, not stirred, the refreshing taste definitely left me teased, pun intended. The balance of the combination is ideal. Thus with flavored notes in deep southern inspiration, like tea and Bourbon, this cocktail would be perfect for a Mardi Gras party if you can't make it to Bourbon Street this year.
Some tips from the mixologist are, first and foremost do not over steep your tea. In other words do not let it sit for longer than five minutes after brewing. Also opt for fresh lemon juice. Real is always better than manufactured. A tip from me, I recently learned that Bourbon is a type of Whisky thus not to be confused with just a Whiskey like Jack Daniels. It is like champagne. For champagne to be champagne it must be made in France. For Bourbon to be bourbon it must be made in the USA along with certain distilling requirements. So make sure your Whiskey is Bourbon and not JUST Whiskey.
Maker's Mark Whisky
Freshly brewed Green Tea
1. Brew a small pot of green tea
2. Pour 1 1/2 ounces of Green Tea into shaker
3. Add 1 1/2 ounce of Maker's Mark
4. Add 3/4 ounce fresh lemon juice
5. Add 1/2 ounce mint syrup
6. Shake over ice
7. Garnish with fresh mint
Stay tuned for more with Four Seasons Silicon Valley as I join their Meet Me At The Bar "Farm to Glass Cocktails" class. We will be exploring more spring flavors with citrus and herbs. I will also be styling an inspired look!
Four Seasons Silicon Valley at East Palo Alto
2050 University Ave.
East Palo Alto, CA. 94303