This Is How To Make A Bigelow Tea-Inspired Cocktail For Your Next Happy Hour!

Bartending – even in your own kitchen – can be scary stuff, especially when recipes call for artisanal simple syrups, spherical ice cubes and bitters. But, fear not! Bigelow Tea has just the selection of simple (and delicious) cocktail recipes for your next virtual happy hour! From a sophisticated I Love Lemon Gimlet to a classic “Constant Comment” Cosmo (see below), these cocktails will not disappoint. Quick tip: since most of these recipes call for steeped tea, be sure to plan for 30-40 minutes before serving to let the tea cool. We promise it’ll be worth it. Plus, it’ll give you time to prepare your garnishes – summer offers a bounty of fresh berries and citrus fruits, which are perfect for cocktails! Be sure to tag your cocktails so we can see what you have come up with. And if you have a twist or variation on one of these recipes, let us know! We’d love to hear about it. Let the evening beGIN!

I Love Lemon Gimlet

Ingredients

• 6 Bigelow I Love Lemon® Herbal Tea Bags*
• 1¼ cups hot water
• 1 tablespoon sugar
• 1 cup gin

*Variations: You may use Bigelow Lemon Lift® or Green Tea with Lemon® in place of the I Love Lemon® tea (use only 4 tea bags instead of 6), or for a raspberry flavored cocktail, substitute 6 tea bags of Bigelow Red Raspberry Herbal Tea.

Instructions

Place tea bags into a measuring cup and add 1¼ cups hot water. Let brew for 3 minutes. Remove tea bags. Add sugar and stir until it dissolves. To chill place tea concentrate in the freezer for 30-45 minutes. To make a shaker of four drinks, mix ½ cup of the cooled tea with 1 cup of gin. Add ice. Shake and strain into four Old Fashioned glasses. To make one cocktail, place two tablespoons (1 oz) of the cooled tea and four tablespoons (2 oz) of the gin in a cocktail shaker filled with ice. Shake and strain into an Old Fashioned glass.

Peach Teallini

Ingredients

• Filtered water
• Bigelow Tea Perfect Peach Herbal Tea Bags
• Organic Peaches
• Organic Strawberries
• Bottle of Prosecco

Instructions

Bring filtered water to a boil. Pour the water over the tea bag(s) in a large mug, bowl or teapot to steep for several minutes. Remove the tea bag(s) and place the tea in the refrigerator to cool.
Finely chop the peaches and strawberries. Place 1 tbsp. of the fruit into a champagne flute. Pour 1/4 c, of the cooled peach tea over the fruit and then top off with 1/2 c. of Prosecco.

Note – You can use frozen fruit. It works perfectly for cocktails. If you leave it partially frozen it will also keep the drink chilled longer. This Peach Teallini is so light and refreshing and makes for a perfect addition to any mommy time-out or weekend brunch.

“Constant Comment” Cosmo

Ingredients

• 6 Bigelow Constant Comment Tea Bags
• 1 ¼ cups boiling water
• 1 cinnamon stick
• 2 tablespoons sugar
• 4 ounces vodka
• ¼ cup fresh orange juice
• Garnish with orange twist

Instructions

Place Bigelow “”Constant Comment®”” tea bags into a measuring cup and add 1 ¼ cups boiling water and cinnamon stick, let brew 3 minutes. Remove tea bags and cinnamon stick, add sugar and orange juice and stir. Chill 20-30 minutes in the freezer. Place cooled sweet tea mixture and 4 ounces of vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist. To make one Cosmo, place two ounces of the cooled sweet tea and mix it with 1 ounce vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

Wild Blueberry Delight

Ingredients

• 2 cups water
• 6 Bigelow® Wild Blueberry Acai Herbal Tea Bags
• 1 cup Blue Curacao
• ¼ cup Grand Marnier
• Ice

Instructions

Place tea bags into measuring cup and add boiling water. Let steep for 10 minutes. Remove tea bags. Refrigerate until cold. For one drink: Pour 2 ounces of the cooled tea, 1 ounce vodka, ¼ cup Blue Curacao and ½ ounce Grand Marnier into a shaker filled with ice. Shake and strain into serving glass.

Bigelow Red Raspberry Tea Mocktail

(pictured above)

Ingredients

3 Bigelow Red Raspberry Tea Bags
4 Cups Boiling Water
4 Tbsp Sugar or Local Honey (preferred)
1 Sprig  Rosemary
1-2 Mint Sprigs
1/2 Jalapeño
Frozen raspberries to tea for garnish

Instructions

Muddle 1/4 of jalapeño with sugar save remaining for garnish. Cut into slices for garnish.

Boil Water. Add teabags, honey/sugar & jalapeño mixture. Steep. Add to container with sprig of rosemary and mint leaves. 

Garnish with remaining one slice of jalapeño and mint leaves.

*Excellent cocktail or add vodka for more potent beverage.