Overflowing bowls of summer tea punch to get the barbecue or summer party started. Fragrant and a drink from start to finish of any summer gathering.
Tea cocktails can be made as alcoholic and non-alcoholic and I have given alternatives.
3/4 tangerines, peeled and juice of 3
200g local runny honey
3g/1 tea bag of Earl of the Moor
200ml of filtered hot water
10 dashes of @Everleaf bitters
300ml of fresh white grapefruit juice
400ml/2 bottles of @TwelveBelow, Classic
Ganish with segments of the tangerine and edible flowers
Alcoholic Tea Cocktail – replace 200ml of the tonic with a lager with bitter notes like @BrewDog’s Lost Lager
Place the tangerine peels in a pan and pour over the honey and place over the hob and gently heat. When the honey bubbles and caramelises to a darker hue. Remove and leave to cool.
Brew the Earl on the Moor in hot water for 4./5 minutes. Strain over the cooled honey and tangerine peels and stir. Leave to cool and remove the tangerine peel.
Pour the honey tea, bitters, grapefruit and tangerine juices, lager (if you making it as an alcoholic tea cocktail) and tonic water. Stir well and garnish. Ladle the summer punch into glasses with ice.