Lapsang-Souchong, Pu-Erh, Gunpowder, Darjeeling, Assam, Formosa, Oolong, Green, White, Black, Herbal, and well...let’s just include the word “Tisanes” to end this first sentence. Truth is, If you have subscribed in any form, to the previously mentioned scope of terminological information, then you probably know a little something about Tea. Yes, I’m going to excite you with the details behind the second-most misunderstood beverage in the world, and put your current worries aside. You know what I’m talking about...you think because I’ve substituted grapes, and, or, grains for “Camellia Sinensis,” (a.k.a. Tea Leaves) that this post will have nothing to do with alcohol. You’re almost wrong. Not to say that I have anything against libations that bear no immediate after-effects, but I have to somehow create a panjandrum of two different subjects at least some of the time. So why not use the typical cerebral reflex to make parallels between something “tippy,” or, for best relevance, inebriating?
It doesn’t matter if your cocktail is any more powerful than the next, it matters when it’s made right, and some would figure that for blustery summers, the best concept as of late, is to steep some leaves before you regard that cocktail shaker with that sort of gripped-down, double-palmed violence. It will keep you cool...some abject southerners must think so, since I’ve seen some thirst patterns re-emerging just below the Mason-Dixon line. Moving on, there seems to be a profusion of Tea-based spirits and pre-mixers that have proved indispensable, especially since the common orange, lemon and cranberry has ungracefully bowed-out, leaving some new juices and, or, infusions to take their place. We’ve probably made too many mistakes by assuming that buckets filled with blue powder and green slime make a mixed drink, and whether those cartons of overly-sugared lemonades and grapefruit products are at all a catalyst to having a good time. I can positively say, that the era of jello shots and vodka-infused watermelons has been credibly defunct for some time. Stories of Sangria remain, but we cannot always endure being awestruck by how many ways it can be tailored. A slap to the forehead makes a blunt sound, and is just as much of a reference to how serious we are about having to look at a combo of wine, booze and apples as our default drink-of-choice this year.
| Firefly Sweet Tea Vodka |
Can Tea change the monotony? I would think so, since Absolut has made a “Wild Tea” Vodka that’s infused with elderberry flower essence and the Chinese Pu-Erh variety; which is me taking a guess, but the point is to revel in the flavor right? Firefly, is another story, taking Vodka to a partnership with the actual brew of the leaf, and adding a touch of sweetness to a normally happy union. Hence: "Sweet Tea" Though what does one do with each? I tell most people that a lemon wedge, ice and possibly, some tampering is a necessity for Firefly, but It’s not needed. Absolut could take schnapps well, especially with some macerated raspberry and more actual tea if needed. I think a secondary idea would be to go with a variation of an iced-tea lemonade, or mix it with blood orange liqueur, fresh filtered lime and Canton, but that’s another story.
The idea is to refresh, not resume the same old boring tricks that come with plain vodkas and such. I like the idea of a Tea cocktail every so often, one that begins with something suitably quenching of course, but otherwise, a drink to remember. I would sooner trash the concept of combining something healthy with something deemed the exact opposite, but no one is really looking to master the art of longevity and oneness with the human body. It’s a mixer, plain and direct. You may not be able to experience the leaf, but you get the gist of the appeal.
At least I hope you will.
Brian Maniotis
Wine Warehouse Team
Visit us @: westchesterwine.com
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