In our country, tea liqueurs are considered a curiosity, although in other countries no one is surprised by them. The most famous representative of this group is the Slovak “TatraTea”, the leaves for which are collected in the Tatra highlands. It is not necessary to buy this liquor, a similar drink is easy to make at home.
Only high-quality varieties of tea with a bright aroma are suitable. Liquor from cheap varieties and tea bags is not so tasty. An alternative is to use your favorite flavored tea, such as bergamot or jasmine. But remember that not all additives go well with alcohol. If in doubt, it is better to stay on the classics.
Black tea liqueur
Ingredients:
- black loose leaf tea (Indian, Ceylon) – 25 grams;
- cognac (whiskey) – 250 ml;
- sugar – 125 gram;
- water – 1 liter;
- vanilla – 1 pod (optional)
Cognac can be replaced with vodka or moonshine, but the color will not be so beautiful, and notes of oak aging will disappear.
Recipe
1. Mix sugar and 400 ml of water in a saucepan, bring the mixture to a boil, then boil over low heat for 3-5 minutes, removing the foam. Cool the resulting syrup to room temperature.
2. Brew tea in 0,6 liters of boiling water, leave for 3 minutes, strain the tea leaves through a strainer, cool to 20-23°C.
3. Mix sugar syrup and tea leaves in a glass container for infusion, add cognac.
4. Put a vanilla pod in a jar, tightly close the lid and put it in a cool dark place for 14-16 days.
5. Remove the vanilla from the finished tea liquor, then pour the drink into a bottle or decanter for storage. In a dark, cool (10-16°C) place, the shelf life is unlimited.
Green tea liqueur
Ingredients:
- green tea – 50 grams;
- vodka (moonshine, alcohol 45%) – 1 liter;
- sugar – 150 gram;
- water – 0,5 liters.
In addition to the above ingredients, you can add lemon or orange zest, vanilla, cinnamon, raisins and other spices to taste.
Recipe
1. Brew tea in 250 ml of water, insist in a closed container for 5 minutes, then cool to room temperature.
2. Add tea leaves along with leaves to vodka. Mix well, close tightly and infuse for 24 hours in a dark, cool place. Then filter through a strainer.
3. Cook sugar syrup (150 grams of sugar per 250 ml of water) and cool it down to 20-23°C.
4. Mix tea leaves with sugar syrup, pour the drink into bottles and infuse for 5-6 days in a dark, cool place before drinking. Shelf life – 3-5 years.
