Friday Knows Tea

Hello and happy mid-February, lovelies! Earlier this week, my dear friend Rebecca (owner/operator of The Shrubbery ) and I co-taught a mocktail/cocktail workshop here at the tea room. It was a fabulous success and a grand time was had by all. We intend to run this as a seasonal event, with new recipes tailored for each time of year! As promised, here are the recipes from this event. Enjoy, and let us know your favorite mixed drinks for this time of year! Shrub, bitters, rosewater and tea! All valuable components of any cocktail arsenal. Faded Rose ( Makes 2) 2 oz Rhubarb shrub .5-.75 tsp rose water, to taste 2 dashes Peychauds bitters Cold seltzer or cava OPTIONAL: 2 oz gin In a mixing glass combine shrub, rose water and bitters. Stir well with ice. Strain into two coups. Top with chilled seltzer or cava. XVII (Makes 2) 3 oz strong brewed Houjicha tea 1-1.5 oz Elderberry syrup by taste 4 dashes Aromatic bi...

Heya! Over the course of my 12ish years as a professional chef, I've seriously developed and honed my skills in the arena of bullshitting recipes. Today's fun twist on a super easy favorite is for lazy tea nerds who love to entertain. Here ya go! Earl Grey Cran-Apple Chutney Ingredients: 12 oz. Cranberries, fresh or frozen 4 Large Fuji apples, diced 3/4 cup Water 3 Star anise pods 1/4 tsp Ground cardamom 2 Cinnamon sticks 2 tsp. Earl Grey tea, tied in a T-Sac or other paper filter 1. Combine everything but the Earl Grey tea in a large saucepan. 2. Bring to a boil. 3. Turn heat down to medium-low, simmer your sauce, covered, for 10 minutes. 4. Add your bag of Earl Grey to the pot, simmer for *exactly* 2.5 minutes. 5. Remove the teabag and continue to simmer, uncovered, for another 10 minutes. 6. Whilst your sauce is simmering, mercilessly tease the small and amiable dog waiting hopefully for a morsel to fall in his eager mouth. 6. Fish out all large spices so you and your loved ...