A toast to tea

Tea is coming up to be a powerful ingredient to change the way we look at cocktails

Jasmine and oolong tea have long been accepted by the Indian market, thanks to the awareness created by tea connoisseurs, and international travel, which has exposed the normal Masala chai loving Indian traveler to a wide array of teas. It was only a matter of time before this trickled down to bartenders, who realised they could mix alcohol and tea to create magic, instead of mayhem.

Innovation in any industry is key to growth, and it was only natural before someone discovered that certain kinds of tea offer a new dimension of aromas and complexities to play with, thus adding an innovative twist to spirited offerings.

Very few people are aware that tea was an integral ingredient in early punches, dating back to 1727. However, very little is known about the continuation of this culture, till five years ago when tea in cocktails suddenly made a comeback. The tea cocktails available today could be considered as a modern interpretation of the age-old concoction. Instilling tea into spirits brings out a plethora of flavors that water alone cannot produce. It, however, depends on the kind of tea used. The secret to crafti14ng a good tea mixer is by double brewing the tea so that the liquor does not overpower its taste.

Some of the finest teas like the Oolong tea, which we use, works extremely well with citrus and fruit flavors, and blends well with vodka. In fact one of our signatures, and also our bestseller is Lalu, prepared with vodka, litchi liqueur, lemongrass, oolong tea and litchi juice.

You can either infuse tea into the master ingredient or brew and chill it and later add it to the shaker. One of the best methods is incorporating tea into a simple syrup. The flavor can then be added to a variety of your favorite cocktails. This fares brilliantly with green as well as white tea, as it is delicate and light on the palate.

Tea’s fusion with alcohol has caught on as the next big thing. The delicate, earthy, and floral flavors of the second most consumed beverage in the world now occupy a much coveted place in the mixing, adding up to a bartender’s arsenal.

Nelson Nair is the general manager of Yauatcha Mumbai