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Welcome to my blog. I hope you will join me for a cup of tea!

Tea-infused Negroni, two ways

Tea-infused Negroni, two ways

If you haven’t already, it’s time to hop on the Negroni bandwagon. Negroni, now ubiquitous, is an iconic Italian cocktail. Legend has it that Count Camillo Negroni invented it in 1919 in Florence. Why is it so popular? For one thing, it’s Italian, need I say more? (just kidding, of course). Well, it’s a simple recipe (just 3 ingredients in equal parts) and it doesn’t require any special bar tools. Nevertheless, it’s a very sophisticated cocktail. Its strong flavor, with bitter and sweet notes, might not be for everyone but palates have evolved to appreciate the bitter flavor in coffee and IPA beers, kale and dark chocolate, to name just a few examples. As it turns out, tea is perfect to create playful variations of Negroni, so without further ado, let me introduce you to the Tea-groni, two ways!
My mixology consultant, aka my husband Chris, helped me incorporate tea in the traditional recipe and test the results. Negroni is one of his all-time favorite cocktails and we had a lot of fun experimenting! We came up with two versions, one floral and more feminine and one bolder and more masculine. Needless to say, we love them both!

Jasmine Tea-groni

For the jasmine green tea gin:
12 oz / 350 ml gin
1 heaping tablespoon loose-leaf jasmine green tea
In a glass bottle or mason jar, combine gin and tea leaves, stir, cover with lid and infuse at room temperature for 4 hours. Strain and discard tea leaves. http://blog.numitea.com/fragrant-blossom-cocktail/
 
For 1 Jasmine Tea-groni
1 oz jasmine green tea gin
1 oz Campari
1 oz sweet vermouth

Combine gin, Campari and sweet vermouth in an ice-filled glass. I prefer a single large ice cube because it melts slowly and doesn't water down your drink. Stir and garnish with a strip of orange peel. It's that easy. 


Pu er Tea-groni

For the ripe pu er tea gin:
7 oz / 200 ml gin
6 gr loose-leaf ripe pu er
In a glass bottle or mason jar, combine gin and tea leaves, stir, cover with lid and infuse at room temperature for 12 hours. Strain and discard tea leaves. You can increase or reduce infusion time but make sure to taste it often to ensure balance of flavor.
 
For 1 Pu er Tea-groni
1 oz ripe pu er tea gin
1 oz Campari
1 oz sweet vermouth

Combine gin, Campari and sweet vermouth in an ice-filled glass. I prefer a single large ice cube because it melts slowly and doesn't water down your drink. Stir and garnish with a strip of orange peel. Cheers!

What's your favorite? Do you know any other variations of Negroni featuring tea? Let me know in the comments down below.

Tea and charcuterie

Tea and charcuterie

Ice brewing Japanese shincha

Ice brewing Japanese shincha