This week’s recipe features Spiker’s Raspberry Bergamot shrub. The rich, plum-red infusion delicately scented with Italian bergamot oil creates a heavenly spritzer when blended with Japanese Sencha green tea. The unique method of cold infusing (described below) was adapted from Sebastian Beckwith’s inspirational web site and description of tea traditions. We’ll be presenting more recipes with infused tea bases as time goes by, so we highly recommend that you visit his site to become better informed about how to select and brew fine teas.
INSTRUCTIONS (Begin 30 minutes before serving)
- 2 tablespoons Sencha green tea leaves (you may also use gyokuro or Chinese green tea)
- 4 to 6 ice cubes
- 2 tablespoons Spiker’s Raspberry Bergamot Shrub
- 2 springs fresh mint
- Perrier mineral water with lime (or your favorite sparkling water)
- Blackberries and/or mint leaves to garnish
Prepare the Sencha Tea Infusion: In a 4 to 8 ounce glass or ceramic container, place the tea leaves and ice cubes. Pour a few tablespoons of cold, filtered water over the ice and allow the tea to infuse for at least 20 minutes.
Strain the infused liquid — you should have approximately 1/8 to 1/4 cup — and keep the remaining ice and tea leaves in the container. While you are making your cocktail, you can allow the ice to melt and create a second infusion to use in a mocktail for another day. Or freeze and save for future beverages.
Prepare the Mocktail: In a tall glass, place the mint leaves and Spiker’s Raspberry Bergamot (or try our Berry Amour shrub, a blend of raspberries, blackberries, strawberries, and blueberries with a touch of bitter Seville orange). Muddle the mint leaves until well bruised. Add the first tea infusion and fill the glass halfway with ice. Gently add the Perrier and a splash of Grapefruit bitters (optional), stir to incorporate the ingredients, and taste. Add extra shrub to adjust the sweetness level to suit your taste. Garnish with a few blackberries or mint leaves and serve.