Sometimes I fantasize about being a cocktail maven. A dainty antique cabinet would hold my liqueurs and artisanal bitters. I would shake and stir highballs, sours, and eye-pleasing botanical libations. If you were a guest in my home, I’d serve you the perfect cocktail in the perfect cocktail glass.
Sadly, I am not that hostess. As much as I like the idea of cocktails, I usually find them to be too sweet, too expensive, and too alcohol-heavy. Although I do make the occasional Aperol Spritz, I am usually happiest serving and sipping rosé.
Since the arrival of hot weather, my impulse to decorate drinks has been strong. I accept that cocktails aren’t my thing, so I’ve turned to iced tea. I make a cold infusion with this iced tea blend from the Nilgiri region of India. My iced tea is smooth, crisp, and clear. It is a refreshing canvas for my summertime decorations—sweet mint, cucumber, Thai basil, blueberries, strawberries, lemons… These days, my iced teas are juicy and complex. My culinary imagination blossoms as I slice, infuse, and taste. My berry forward iced teas are buoyant and lush. Basil and lemon give the teas a bite. When I allow them to rest in the fridge for a few hours or even a few days, they develop depth.
Although I can’t garner much enthusiasm for Old Fashioneds or Mint Juleps, stunning teas and seasonal garnishes serve as my creative tools of experimentation. I brew, smell, sample, and tinker. Eventually, I achieve a drink that captures the moment–a modest, ephemeral taste of summer.
Inspirations
My Sparkling Apple Spice Tea Cocktail
Elmwood Inn Fine Teas’ Kentucky Tea Julep
The Tea Squirrel’s Summer Tea Mocktail
Thank you, Allison. I have never been a fan of ice tea preferring hot tea or coffee. Your post, however, has piqued my interest enough to give it a try here at home. Thank you for the inspiration.
Barney