{"id":39143,"date":"2021-07-20T10:30:40","date_gmt":"2021-07-20T09:30:40","guid":{"rendered":"\/blog\/post\/whats-the-t-using-iced-tea-in-cocktails\/"},"modified":"2021-07-21T19:15:36","modified_gmt":"2021-07-21T18:15:36","slug":"whats-the-t-using-iced-tea-in-cocktails","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/whats-the-t-using-iced-tea-in-cocktails\/","title":{"rendered":"What\u2019s the T?: Using iced tea in cocktails"},"content":{"rendered":"
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As the weather heats up, Millie Milliken takes a closer look at her favourite soft drink \u2013 the iced tea \u2013 and asks the experts how to incorporate it into your cocktails.<\/span><\/strong><\/p>\n

Did you know that it wasn\u2019t until 2012 that \u2018iced tea\u2019 appeared in the <\/span>Oxford English Dictionary<\/span>, along with other new entries such as \u2018ice wine\u2019, \u2018bike courier\u2019 and \u2018Darwinic\u2019? Neither did I, and yet long before then I\u2019d enjoyed the cold tea beverage in Florida, Malaysia and all across Europe<\/span> \u2013 in fact, I\u2019d go as far as saying <\/span>that <\/span>when it comes to soft drinks and cocktail lengtheners<\/span>, it\u2019s my numero uno<\/span>.<\/span><\/p>\n

<\/span>In Australia, they call it \u2018sun tea\u2019, leaving an infusion of tea and water in the sun to brew over time before chilling it down with ice.<\/span>\u00a0Some countries sweeten it, others don\u2019t. In Thailand, they include condensed milk to make it creamy. And let\u2019s all take a moment to hail bubble tea, an iced milk tea traditionally served with tapioca pearls that originated from Taiwan.<\/span><\/p>\n

Despite its surprisingly recent acceptance into official English parlance, the iced tea dates back to as early as the 1700s, where English and American cookbooks feature cold green tea in boozy tea punches. According to Revolution Tea, one such version was the 19<\/span>th<\/span>-century Regent\u2019s Punch named, of course, after George IV.<\/span><\/p>\n

Fast forward to today and bars across London and beyond and the appetite for using iced tea in cocktails seems to be mounting. From whisky<\/a> specialist Milroy\u2019s<\/a> using it in one of its pre-batched cocktails, to a signature serve at Black Rock<\/a>; a mezcal<\/a> serve at Silver Linings<\/a> and a peachy number at FAM Bar<\/a>, fans of iced brews have never had it better.<\/span><\/p>\n

\"iced

The iced tea has more boozy applications than you might think<\/p><\/div>\n

Time for a brew<\/span><\/strong><\/h4>\n

Perhaps iced tea\u2019s most traditional <\/span>guise is that of the sweetened cold black tea, most associated with the southern states of the USA. One of the earliest recipes for this iteration \u2013 and one that <\/span>originated outside of the southern States \u2013 was from Mrs Mary Lincoln, the head of the Boston Cooking School in 1884. Her recipe called for cold black tea to be poured over cracked ice, lemon and two sugar cubes.<\/span><\/p>\n

Methods of making iced tea have somewhat evolved since then. <\/span>\u201c<\/span>I started making <\/span>ic<\/span>ed tea for Dav<\/span>id<\/span> Chang at <\/span>M<\/span>omofuk<\/span>u<\/span>, <\/span>we\u2019re <\/span>talking<\/span> 12 to<\/span> 15 years ago<\/span>,\u201d says Henrietta Lovell, arguably the doyenne of tea and the founder of Rare Tea Company<\/a><\/span>, a specialist in loose-leaf premium teas sourced from all over the world. Frankly, what Lovell doesn\u2019t know about tea isn\u2019t worth knowing<\/span>.<\/span> She had just started selling tea in America and was focusing on hot tea, but Chang had other ideas. \u201cHe said, \u2018I understand what you\u2019re doing and I love your tea, but I don\u2019t want to serve hot tea, I want to serve iced tea \u2013 and not shit iced tea\u2019.\u201d<\/span><\/p>\n

So, they started work on a serve to go with a pork bun. They worked for a long time using an oolong tea and discovered the best way in which to get the flavour stability was through cold <\/span>ex<\/span>traction<\/span> (essentially extractive a substance or flavour using cold water)<\/span>.<\/span> Why not just make a hot brew and let it cool? <\/span>\u201cW<\/span>hen you put hot water on tea,<\/span> you break down the cell structure [of the leaves] so<\/span> within 20 minutes the flavour is dissipating<\/span>\u2026 With cold extraction you get complete flavour stability as you don\u2019t break down the cell structure,\u201d explains Lovell. The same can be said of alcohol extraction<\/span> <\/span>and Lovell has been working hard since to encourage bartenders to adopt this proven and successful method ever since.<\/span> <\/span><\/p>\n

Lovell\u2019s go-to recipe is to take 5g of Rare Tea Company\u2019s loose leaf Early Grey per litre of cold water and leave it overnight. Strain it off in the morning and you\u2019ll get a really refreshing, stable iced tea. If <\/span>you want to mix it in cocktails, take the quantity up to 7g-10g per litre \u2013 \u201cyou\u2019ll get a really intense rich flavour which you need to build more body into it for a cocktail\u201d.<\/span> <\/span><\/p>\n

\"iced

Few people know their tea like Henrietta Lovell<\/p><\/div>\n<\/div>\n<\/div>\n

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Feeling peachy<\/span> (and the rest)<\/span><\/strong><\/h4>\n

When it comes to tea<\/span>, spirit and flavour combinations, the options are endless. For Lovell, there are some favourites, like Jasmine tea and gin<\/a> or rooibos with mezcal<\/a>.<\/span> <\/span>Kuba Kor\u017cy\u0144ski, general manager at whisky den Black Rock cites rooibos\u2019 <\/span>deep and rich aromas as to why it works especially well with smoky whiskies.<\/span> Philip David, one half of bottled cocktail company Distill <\/span>+<\/span> Fill, \u201ctequila is phenomenal with tea, bringing out those green and grassy notes<\/span>.\u201d <\/span><\/p>\n

Having spent time in New Zealand and tended bar, David has always been fascinated with using tea in cocktails \u2013 most recently in the company\u2019s new Afternoon Tea (which combines gin, rose vermouth, Monin raspberry <\/span>iced <\/span>tea <\/span>syrup, fresh grapefruit juice, water and bitters). For David, having that tea flavour in a syrup is the easiest way to ensure consistency and balance.<\/span><\/p>\n

There does seem to be <\/span>one flavour that regardless of the spirit used<\/span> reigns supreme: peach.<\/span> According to the recipes that flurried in from bartenders on request on an industry Facebook group, peach was undoubtedly the star of the show, whether as the flavour of the iced tea or a standalone ingredient<\/span> (as evidenced in two of the recipes at the end of this piece)<\/span>. \u201cI essentially spend a lot of time trying to make things that taste like peach iced tea,\u201d admits Tatjana Sendzimir of FAM Bar. \u201cOne of my favourite things is Snapple Peach Iced Tea<\/span> \u2013 although I also like Lipton Peach Iced Tea too.\u201d<\/span><\/p>\n

A current cocktail on the agave-specialist bar\u2019s menu is the Peachy Keen, a mix of Metaxa<\/a>, Peche<\/a>, camomile iced tea and soda. Sendzimir tried it with black tea but the flavour was too harsh, with the lighter more floral camomile being the more balanced option. Iced green tea and matcha is another favourite, while she is also experimenting with trying it in a shorter, Martini-style serve.<\/span><\/p>\n

For Lovell, one of the biggest benefits of using iced tea as a mixer though is that it doesn\u2019t have any sugar in it, so you can decide what other part of your drink can bring the sweetness. <\/span><\/p>\n

\"iced

Afternoon Tea<\/p><\/div>\n

Take <\/span>a<\/span> leaf<\/span><\/strong><\/h4>\n

Black Rock\u2019s<\/span> <\/span>Kor\u017cy\u0144ski<\/span> took me through two <\/span>iced tea serves on the menu at Black Rock Tavern. First up was Toki Mizuwari(ish), inspired by the \u2018mizuwari\u2019 method of cutting whisky with water, which mixes Toki whisky, blueberry liqueur, green tea, sugar and acid. \u201cWe infused the green tea in overnight for six to eight hours as a cold brew to bring out the more delicate flavours in the tea,\u201d explains <\/span>Kor\u017cy\u0144ski<\/span>. The result? \u201cThis cocktail is quite clean with the green tea, while the flavours of the whisky ad the fruitiness of the blueberry brings it all together.\u201d<\/span><\/p>\n

Whichever way you use iced tea in your drinks at home, Distill + Fill\u2019s David <\/span>is an advocate of using it as often as possible, for one simple reason<\/span>: \u201cW<\/span>hat is tea<\/span>? Essentially<\/span> an extract<\/span>io<\/span>n of flavour into water<\/span> – e<\/span>verything we do in cocktails is essentially that.<\/span>\u201d<\/span><\/p>\n

Three recipes from the experts<\/span><\/strong><\/h4>\n

\"iced<\/p>\n

Peach, Max Ha<\/span>y<\/span>ward, Lab 22<\/span><\/strong>
\n<\/span><\/span><\/p>\n

Using Assam tea and local peaches, <\/span>Hayward has created this serve that brings peach Melba and Aperol spritzes to mind\u00a0<\/span><\/p>\n

12.5ml Grey Goose Vanilla<\/a><\/p>\n

25ml Martini Fiero<\/a><\/p>\n

50ml homemade peach iced tea<\/span>*<\/span><\/p>\n

75ml prosecco<\/p>\n

75ml soda<\/p>\n

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*Peel 500g of fresh peaches, chop and add to 750ml water in a pan. Bring to the boil, then simmer for half an hour on low heat with the lid on. Take off the heat and crush the peaches in the water. Give it a stir and leave for an hour. Strain the mixture and add sugar (2:3 ratio sugar:water) and stir until dissolved. Steep Assam tea (1g per 100ml) in cold water for 30 minutes. Add the tea to the peach syrup at 1:1 ratio).<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\n
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Build first three ingredients over ice and top with prosecco and soda.<\/span><\/p>\n

\"iced<\/p>\n

Instant Georgia, <\/span>Gerg\u0151 Mur\u00e1th<\/span>, Trailer Happiness<\/span><\/strong>
\n<\/span><\/span><\/p>\n

While working<\/span> <\/span>with some fellow bartenders on some simplified versions of classic cocktails using easily accessible ingredients, <\/span>Mur\u00e1th<\/span> took the Georgia Julep as a starting point to create this fun little number<\/span><\/p>\n

50ml VSOP Cognac<\/a><\/span>
\n<\/span>125ml Lipton Peach iced tea<\/span>
\n<\/span>Sprig mint<\/span><\/p>\n

Build in a highball glass with cubed ice and garnish with a sprig of mint.<\/span><\/p>\n

\"iced<\/p>\n

AMBER<\/span>, Alex Farrow<\/span> and Zo<\/span>\u00e9<\/span> Donadio<\/span>, Silver Lining<\/span><\/strong><\/p>\n

Part of the orange wine bar\u2019s monthly changing cocktail menu, ECHO, which sees every cocktail designed to mimic the experience of drinking different styles of wine, AMBER was created by the duo to mimic an orange wine<\/span><\/p>\n

50ml mezcal<\/a> blend<\/span>
\n<\/span>40ml peach and rosemary cordial<\/span>
\n<\/span>60ml cold brew green tea*<\/span>
\n<\/span>1 dash gentian liqueur<\/span><\/p>\n

*Add two green tea bags to 1L of filtered water and brew in the fridge for 24 hours<\/span><\/p>\n

Build over ice in a highball glass and top with green tea. Optional garnish of powder made from leftovers of cordial productions (dehydrated and blitzed with 1:1 sugar).<\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

As the weather heats up, Millie Milliken takes a closer look at her favourite soft drink \u2013 the iced tea \u2013 and asks the experts how to incorporate it into…<\/p>\n","protected":false},"author":46,"featured_media":39144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[893],"tags":[806],"yoast_head":"\nWhat\u2019s the T?: Using iced tea in cocktails | Master of Malt blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/whats-the-t-using-iced-tea-in-cocktails\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What\u2019s the T?: Using iced tea in cocktails | Master of Malt blog\" \/>\n<meta property=\"og:description\" content=\"As the weather heats up, 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the T?: Using iced tea in cocktails | Master of Malt 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The bar\u2019s signature serve though is the East London Iced Tea slushie, combining Johnnie Walker Black<\/a>, <\/span>Rinquinquin peach liqueur<\/a>, cold brew black tea, sugar and acid. Where green tea is delicate, the backbone of a black tea was necessary to match the flavours in the Johnnie Walker Black. \u201cCold-brew black tea is richer and deeper in flavour and goes nicely with the smoky flavours in the Johnnie Walker as well as the peach flavours \u2013 this is just a really nice, boozy peach iced tea.\u201d<\/span><\/p>\n