I love baking. But this heat wave we’ve been having in Vancouver has been a little less than inspiring. That, plus Bon Appetit’s collection of summer bubbly cocktails got me thinking – what if we could replace the champagne with Strawberry Champagne cold-brewed tea?
The answer: YES.
We cold-brewed the tea in our fridge for about 5 hours by putting 2 tbs of loose tea in a mason jar, filling it with water, screwing the lid on and leaving it in the fridge to cold brew. That’s it! 1 litre was enough to make 1 of each drink.
I would suggest strongly against putting the cold tea through your soda machine (if you have one) to add bubbles. It was a nice idea but…the tea exploded everywhere and the extensive clean-up process woke the baby up for several hours. #neveragain
If you do like (real) bubbly, we think you could play with the recipe a bit and add it!
Ginger fizz (the mocktail) was my favourite, but I’m a little ginger-obsessed, so…
Michael loved the Pomegranate Punch. It’s sweet and fresh and goes down a little too easily.
The French 75 was great – dry and packed a good punch.
Whatever you decide to do, let us know! Post a picture and your comments on Instagram and tag @tea.sparrow, using the hashtag #bringonthebubbles. Our favourite entry will win a free month of tea!
For the Ginger Fizz:
½ oz ginger syrup
5 oz Strawberry Champagne tea
Blend the syrup and the cold tea, add a slice of orange and enjoy!
For the Pomegranate Champagne Punch:
8 oz Strawberry Champagne tea
1 oz rum
2 oz pomegranate juice
1 oz simple syrup
Blend the tea, rum and juice, add a lemon slice and a few sprigs of fresh mint. Enjoy!
For the French 75:
1 oz gin
¾ ounce fresh lemon juice
¾ ounce simple syrup
2 ounces Champagne
Add everything to a glass and enjoy!