TeaBook drinks creditJacquiSmall

Trembling with caffeine jitters from the earl grey you downed this morning? Feeling a bit tense? Need a social ice-breaker? We rummaged through The Tea Book: All Things Tea to excavate what you really want (hint: the booze), so you don’t have to. Nevermind that the book is chock full of tea-infused dishes, histories of various teas, their associated properties, and guides for recreating traditional tea rituals, we found the booze, y’all. If you’re crazy for tea, you’ll love this book (however severely lacking in “teabag” jokes)! If you’re crazy about tea and booze combined, follow me down alcohol candy mountain, weee!

ADVERTISEMENT

The Tea Book cover 

SPICED WINTER MULLED WINE (top photo)
Makes 4 Cups (1 Liter)
5 spiced winter tea temples (or winter-spiced rooibos whole leaf mesh bags)
3 cups (750ml) wine
1 cup (250ml) water
4 tablespoons sugar
½ orange, sliced
ginger cookies, to serve (optional)

Snip the strings off the tea temples (or mesh bags, if using) and simply throw all the ingredients into one big pan. Bring to just below boiling, stirring occasionally.

ADVERTISEMENT
  1. Then, turn the head right down and simmer for 10 minutes.
  2. Serve warm, not too hot, as a delicious warming drink on a cold day!

* * *

OLD WILLIAMSBURG MANDARIN TEA
Make 4 Cups (1 Liter)
juice and rind of 2 mandarins
1 cup (225ml) any strong tea, cooled
juice of 1 extra mandarin juice and thinly pared rind of 1 lemon
⅔ cup (125g) packaged raw brown or granulated sugar
1 ¼ cups (300ml) top quality rum

  1. You’ll need to source a couple of large bottles or Mason jars to fit 4 cups (1 liter) of liquid in.
  2. Start by scraping the pith off the back of the mandarin rind, put all the ingredients in the bottle or jar, and seal. Shake well until the sugar dissolves. Leave overnight and strain through a strainer lined with cheesecloth into a second bottle and drink when the spirit moves you.
  3. Once made, this drink keeps for six months or more.

Variation: The original Williamsburg version used the thinly pared rind and juice of 2 lemons instead of mandarins; if you would like to try this version, then you may want to add a little more sugar to taste.

 * * *

MATCHARITA
Serves 1
3 ½ tablespoons Calle 23 tequila blanco
2 teaspoons orange curacao
4 teaspoons unsalted yuzu juice
2 teaspoons maraschino liqueur
¼ teaspoon brewed Matcha tea
ice cubes
black salt and lemon slices, to garnish

  1. Shake all the ingredients with ice and serve straight up in a glass (or even a teacup) with lemon slices sprinkled with black salt.


Images via The Tea Book

More from BUST

These DIY Lip Scrubs And Balms Give Your Lips Some TLC

Buy Curious: 5 Delicious International Foods to Buy and How to Cook Them

3 Cuban Cocktail Recipes To Make Your Winter A Little Better

Critically-acclaimed author of bathroom literature, Help! I’m In Ghost Hell and How To Cheat People Out Of Money By Buying This Book, Anastasia (aka Z-Bam) is what some people might call a quintuple threat. A classically-trained kazooist, radio host, expert sneezer, music writer and cheese patriot, Ana has been doin’ it and doin’ it and doin’ it well since 1990. “And she just keeps on doin’ it!,” says strange woman and unsuspecting mother of Ana, “She just won’t give it a rest already.” Aside from things she does to forage for food, Ana also enjoys: food, cheese, ice cream, dairy, lactaid tablets, irony, and proposing to people she doesn't know just-in-case one of them is an undercover millionaire. Get a show-stopping glimpse of Ana’s in-person talents by tuning-in to her latest television program, Why Does That Person Keep Looking At Me?.

Support Feminist Media!
During these troubling political times, independent feminist media is more vital than ever. If our bold, uncensored reporting on women’s issues is important to you, please consider making a donation of $5, $25, $50, or whatever you can afford, to protect and sustain BUST.com.
Thanks so much—we can’t spell BUST without U.

 DONATE NOW