There is always space for tea – even in a cocktail.
Tea infused cocktails have a unique appeal, are tasty and refreshing. They make for great sippers, especially in the sultry, soaring summers. Tea has been the star in cocktails for decades, and drinks laced with healthy teas have been trending recently too. Fruity, light flavours go well with tea infused cocktails, and the right mix with the precise spirit can make for a great tropical drink.
The gunpowder green tea extract is one such variant of the regular green tea. Not just for cannons and fireworks, gunpowder can infuse your cocktail with the power of a nice, acidic, sharp finish. When balanced with the summer fruit extracts and a robust spirit like whisky, it makes for a subtle, smoky, sweet, and savoury cocktail.
The gunpowder guava whisky cocktail – a tropical inspiration begins on a sweet note that extends its earthy flavours throughout. Not your usual whisky cocktail, the gunpowder guava whisky cocktail will surprise you pleasantly with its burst of fruity flavours and the lightness – just the right, cooling blend you have been looking for.
Mix Your Own Gunpowder Guava Whisky Cocktail
Fill ⅔ of the cocktail shaker with ice. Pour in 44 ml whisky of your choice. A great single malt such as the Aberlour will stand out exceptionally well. Add 22 ml guava nectar, 22 ml freshly squeezed lime juice, 15 ml gunpowder green tea syrup*, and 7 ml orange curaçao to it. Shake well for about 30 secs and strain it into cocktail glass.
Feeling fancy? Add a nice kick to the cocktail with a pre-rimmed glass pre. Combine 1 teaspoon of kosher salt and a generous pinch of cayenne pepper in a shallow bowl. Use the expended lime peel to moisten the outside of the cocktail glass. Rim a side with the salt and cayenne goodness for a slight hint of spice.
* For the gunpowder green tea syrup
Combine ½ granulated sugar and ½ cup water in a small saucepan and bring to a boil. Remove from heat and add 2 heaped tablespoons of loose gunpowder green tea or steep 3 tea bags of the same for 10 minutes. Strain the tea leaves and use or store as required in the fridge for up to a month.
Pay tribute to the canon of creative cocktails!
Around the late 90s, Manhattan was gaining prominence as a “drinks wasteland.” With little variety, the art of making and inventing cocktails had taken a backseat. A Cosmopolitan was as sophisticated as it could get before the Appletini came along. In a time when men dominated the scene behind the bar, a woman made her way to the forefront and revolutionised the art of making craft cocktails.
Baileys Irish Cream was launched in 1974 by Tom Jago and is prepared in Dublin, Ireland and Mallu
Who doesn’t fancy a flip? The term ‘flip’ originated in 1695, when a blend of rum, beer and sugar was heated with a red-hot iron that caused the drink to froth or flip. It was used to describe a class of blended drinks.