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COPENHAGEN SPARKLING TEAS – IDEAL FOR COCKTAILS

Monday 29 June 2020

Sparkling Tea

Sparkling Tea was developed by the award-winning sommelier Jacob Kocemba, during his time at a Michelin restaurant in Copenhagen, Denmark. He realized the many possibilities within the world of tea, when he couldn’t find a matching wine for a dessert, despite a wine cellar of more than 1,700 wines. Instead, the solution came in a homemade tea extract, which consisted of a blend of different exclusive teas. The new drink became a great success and a favorite amongst the guests of the restaurant.

The complexity and unique taste of Sparkling Tea, makes it an ideal ingredient for sparkling cocktails.

The talented mixologist and bar owner, Christian Tang, was one of the first to exploit this quality in the Sparkling Teas, and helped create a cocktail menu of both alcoholic and non-alcoholic cocktails based on Sparkling Tea.

1. HELENA & THE PONY

1. HELENA & THE PONY

3cl Empirical Spirits, Fallen Pony Blend
1.5cl Empirical Spirits, Helena
1cl Amaro Mondino (or another Italian Bitter)
0.5cl Sugar Syrup
2cl Lemon Juice
6.5cl-7cl Sparkling Tea VINTER

“So someone decided to distill kombucha & mix it with a barley distillate. We decided to mix it with Sparkling tea. So tea spirit meets the delicate yet, spicy warm tones of VINTER to create something that can stand it’s test with spicy foods, yet still be drunk on its own as an aperitif.”

2. THE APIARIST

2. THE APIARIST

5cl London Dry Gin
2cl Lemon Juice
1cl Honey Syrup*
Top with Sparkling Tea BLÅ

*Mix 3 parts Honey by weight with 1 part of hot water mix until honey is dissolved.

“In the 20’s a popular drink called the Bee’s Knee’s surfaced, we like this drink. But we also like to give it a bit more body, what better way to do this, than to mix it with one of our favorites, BLÅ’s meadowsweet chamomile notes, and texture from jasmin creates a, we think, more interesting drink.”

3. THE TEA SPRITZER

3. THE TEA SPRITZER

5cl Amaro Mondino (or another Italian Bitter)
7-10cl Sparkling Tea RØD or GRØN *
Garnish with a long lemon peel or diced kumquats

*Use the RØD Sparkling Tea for something a little more sweet & herbaceous, or opt for the GRØN for something a little more full-bodied and fresh.

“When we opened Form we added an Apple’roll Spritz to the menu, to people’s great confusion it did not contain any Aperol, but instead homemade apple liqueur. We carried on this tradition of confusing people with our spritzers. The current confusion is a combination of Amaro Mondino, bitter-sweet aperitif from Bavaria, together with the Sparkling Tea, it creates and totally different and infinitely more interesting spritzer.”

4. GIN & TEA

4. GIN & TEA

5cl London Dry Gin*
10cl Sparkling Tea GRØN
1 tsp honey
Garnish with lemon wedges & apple slices

“Few years back in Stockholm people got the idea of adding tea bags to their Gin and Tonic, we said, why not actually just add tea to it? We love adding sparkling tea to Gin, it creates a very fresh take on a long-drink. If you prefer it with more bitterness, try adding any kind of bitters, like Angostura.”

5. NOT YOUR GARDEN VARIETY (NON-ALCOHOLIC)

5. NOT YOUR GARDEN VARIETY (NON-ALCOHOLIC)

5cl Seedlip Garden 108
2cl Lemon Juice
1cl Clementine Syrup*
Top with Sparkling Tea BLÅ

*Dissolve 200g sugar with 200g hot water. Add peel from 4 clementines, leave to infuse for 24 hours, strain & bottle.

“So these chaps in the UK decided to create non-alcoholic spirits, critics said, as critics often do “Why?” They answered “Well, what are you drinking, when you are not drinking?”
We take Sparkling Tea BLÅ, and pair it with Seedlip Garden & Clementines. Creating something both fresh, aromatic, citrusy & vegetal.”

6. BATTON ROUGE BEACH PARTY

6. BATTON ROUGE BEACH PARTY

3cl Michter’s Bourbon (or another high quality Bourbon)
2cl Amaro Mondino (or another Italian Bitter)
2cl Sweet Vermouth
2-3cl Sparkling Tea RØD

“Like a Negroni Sbagliato, we simply made a Boulevardier instead, and topped it with some bubbles, to both dilute and ease up the booze. As a result, we end up with something like Bourbon and Sweet Tea. Only a little more sophisticated. RØD to add some summer, and Hibiscus is exactly what we needed.”

7. THE GREEN LADY (NON-ALCOHOLIC)

7. THE GREEN LADY (NON-ALCOHOLIC)

4cl Seedlip Garden 108
4cl White Grape Fruit Juice
4cl Brewed Sencha Tea
0.5cl Sugar Syrup
1cl Lemon Juice
2cl Sparkling Tea GRØN

“Not a white lady, but a Green Lady. Sparkling Tea GRØN for a light mouse, lemongrass aroma and reinforcement of the green tea. Green color because of Sencha Tea together with umami flavours. Grapefruit for aroma and a slight acidity. Finally, paired with Seedlip Garden, for vegetal notes. The mixture creates a drink even safe for pregnancy.”

8. THE MALLOW FAMILY (LOW-ALCOHOLIC)

8. THE MALLOW FAMILY (LOW-ALCOHOLIC)

7cl Sweetened Hibiscus Tea*
2cl Lemon Juice
1cl Egg white**
Top with Sparkling Tea RØD

*Mix 10g of Hibiscus with 200g’s of Hot Water, leave to brew for 5 minutes, then add 66g of sugar to the tea mix until dissolved, bottle and store for up to 2 weeks.
**Not essential for flavour but creates the light fluff on top of the drink.

“We love Hibiscus, so it made sense to pair Sparkling Tea RØD with a fermented cold brew hibiscus tea, adding some extra acid and aroma. We end up with a very fancy Gin fizz like cocktail. But again we use moderate amounts of the RØD, thus still being low alcoholic.”

9. TEA & TRUTH

9. TEA & TRUTH

4cl VeritasRum
2,5cl Milky Oolong Cordial
5cl Sparkling Tea VINTER

“When the ripe fruits of the Veritasrum are combined with the milky character of the Oolong tea and the warm spices of VINTER, you get exactly that feeling which makes winter so special; the feeling of nearness.”

 10. CHRISTMAS COBBLER

10. CHRISTMAS COBBLER

2cl Abricot Brandy
3cl Olorosso Sherry
10cl Sparkling Tea VINTER

“You probably connect Sherry to your grandmother, but when the crisp salinity and raisin sweetness is combined with VINTER’s spices, you are left with a quite classy long-drink –fresh, fruity and sober.”

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