Tea cocktails are showing up more often on the drink menu, and Teatulia Organic Teas is helping to pioneer this trend.
According to the Sterling-Rice Group, a communications, strategy, and consultancy firm located in Boulder, Colo., a top food trend in 2014 is using tea outside of the cup and in dinner, dessert, and cocktail recipes. Chefs have found a hidden treasure that comes with using tea in cocktails. It adds depth and creates a unique flavor profile that cannot be recreated using traditional mixers, liquors or liqueurs.
Recognizing the benefit of using teas in their cocktails, many fine dining restaurants have partnered with Teatulia to create award-winning recipes. “It’s exciting that top mixologists across the country have come to us to create such original drinks,” says CEO and Co-founder Linda Appel Lipsius.
One winter cocktail developed by Kevin Burke, one of Denver’s top mixologists working at Colt and Gray, is the Swedish Toddy featuring Teatulia’s Tulsi Infusion Tea, a full-bodied black tea with a rich, spicy finish. The Swedish Toddy incorporates a Scandinavian spirit called aquavit known for its distinct flavor derived from the spices and herbs used in it.
“I have seen a renewed interest in using tea in cocktails that coincides with the resurgence of serving old school punches,” says Burke. “I enjoy putting tea into cocktails because it is a chance to layer in new flavors and textures. Teatulia Organic Teas, in general, aligns with my drink-making palate because of their precision in flavor and brightness of their profiles.”