The combinations are endless and ever so refreshing. Try out the recipe described below, then make your own variations. These syrups and their variations are also very nice added to iced teas, juices or drizzled over fresh fruit. The cocktail shown below was served as part of our Mother’s Day Champagne Tea Brunch at the L’Espalier this year.
Place 1 teaspoon fruit puree and 1 to 2 tablespoons of tea syrup into a champagne flute. Fill with champagne. Optionally stir.
KENYAN BLACKBERRY CHAMPAGNE COCKTAIL
1 1/2 cups sugar
2 cups water
1 cinnamon stick
2 heaped tablespoons Majani black tea leaves
Place 1 1/2 cups of sugar and 2 cups of water into a small saucepan. Add cinnamon stick. Bring to a boil, stir, then turn down to a simmer until a light syrup is formed.
Add 2 heaped tablespoons of Majani loose leaf tea. Stir and let sit until cooled. Then strain well. Let cool. Use as is or with a teaspoon of Blackberry or other fruit puree.
Recipe by Cynthia Gold – Tea Sommelier at L’Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.