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TEA: IT’S GREAT NEAT, BUT FABULOUS IN A COCKTAIL!
Marco Olmi, Director of The Drury Tea Company extols the benefits of serving tea and suggests two very festive tea-infused brandy cocktails.
Christmas is a time for celebration and you will surely be hoping to fill your bar with customers making merry. That will, of course mean beer, wine, spirits and cocktails – all of which have good mark ups. Think though, for a moment, about designated drivers, about teetotallers and consider those who just want a refreshing cup of tea. Did you know that the margins on tea really do rival those to be made on alcoholic drinks? So, if you don’t already serve tea, why not consider setting up your own tea menu?
Speciality teas are currently enjoying boom times; there are black, green and white teas, semi-fermented oolongs and herbal or fruit teas. These are perhaps not what your customers might drink at home, but they are just the sort of different varieties that people experiment with whilst out and about. With today’s modern generation of pyramid teabags and elegant presentation packs, it is really easy to serve some very exciting teas by the cup.
WHY THE PYRAMID SHAPE? Advances made it the past few years in teabag technology have made it possible for us to use better quality and larger leaf teas, herbs and spices. In the main this is thanks to the pyramid shape of the teabags, which are also now totally biodegradable. The extra room afforded by the pyramid shape means that the teas can brew more efficiently. The end result is a better quality, more flavoursome drink, with all the convenience that teabags bring. Drury pyramid teabags have quickly become our fastest growing line ever and, with over 30 different varieties to choose from, they are eminently suitable for bars, pubs and restaurants.
At this time of year, we at Drury always introduce a seasonally available Christmas pyramid teabag. It is made from the finest black tea blended with apple, orange and Christmas spices. Warmly aromatic and
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spicy, with the rich scent of cinnamon and cloves, it is best served without milk.
TEA-INFUSED COCKTAILS Speciality teas taste great, but even better when made into a cocktail. For example, our Passionfruit & Orange tastes incredibly well when infused in rum – or try Lemon & Ginger in whiskey. Here’s an idea for two new concoctions made with Drury Christmas Tea that you might like to try. We have called them Saint Nick’s Sidecar’ and ‘Winter Wonderland’. Paying homage to some cocktail classics, they are seen here served in vintage ‘1924’ glassware kindly supplied by Artis. In each case, the liquor has been infused with Drury’s Christmas Tea using one pyramid teabag per 100ml of your chosen spirit. All you need to do is allow to brew for at least 60 minutes, then squeeze the teabag well and discard. Finally, sit back, sip and enjoy the festivities!
SAINT NICK’S SIDECAR This is a take on the famous Sidecar
cocktail. Ingredients:
2 measures Drury Christmas tea-infused brandy
1 measure Triple sec 1 measure Lemon juice
Method:
Shake all the ingredients with ice and serve in an ice-filled vintage 1924 cocktail glass. Garnish with a dehydrated orange slice.
WINTER WONDERLAND
A decadent nod to the Brandy Alexander. Ingredients:
1 measure Drury Christmas tea-infused brandy 1 measure Crème de cacao 1 measure Single cream Freshly ground nutmeg Method: Shake all the ingredients with ice and serve in an ice-filled vintage 1924 cocktail glass. Top with a dusting of nutmeg.
www.drurycoffee.com
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