TEA COCKTAILS Developed by Pine Tea & Coffee whilst ”SPA”-ing at Lesley’s.

Cherry Fantasy 30 ml Cherry Brandy 15 ml Coconut “Malibu” liqueur 15 ml Crème de Cacao 60ml Cream 120ml Black Tea – Premium English Breakfast or Scottish Breakfast or Ceylon “Shawlands” OP Highrown 8 large ice cubes 1 scoop of vanilla ice cream Chocolate flakes Marachino Cherry Prepare tea in a 2 cup plunger – 2 heaped teaspoons plus boiling water. Add tea, spirits, cream and ice together and Shake or blend. Dress with scoop of vanilla ice cream, chocolate flakes and marachino cherry.

Himalayan Plucker 30ml Strawberry brandy 15ml Triple Sec 15ml Creme de Cacao 60ml Cream 120ml Black Tea – Darjeeling Autumnal 8 large ice cubes Prepare tea in a 2 cup plunger – 2 heaped teaspoons plus boiling water Add tea and other ingredients together and shake or blend Dress with Strawberry

The Blood Orange Banger 30 ml Galliano 30 ml Vodka 2 slices orange 4 heaped teaspoons blood orange fruit melange 1 tall glass full of ice Prepare fruit melange tea in 2 cup plunger but only half fill with water. Stand for 5 minutes Add brew to glass of ice and add spirits Dress with orange slices

First Blush 1/3 Darjeeling First Flush 2/3 Very cold Yellowglen Chardonnay Pinot Noir or similar Prepare tea with boiling water in plunger 1 heaped teaspoon per cup Cool or Chill if possible Pour tea to 1/3 volume of tall champagne flute and balance fill with Champagne in a long glass and dress with slice of lemon.

Shen Nong Emperor Shen Nong is credited with discovering tea in 2700BC. 10 leaves White tea Yin Zhen (Yin Feng) 30 ml Gin Dash Lime Juice Slice Lime Tall glass of ice Brew Yin Zhen in plunger for 4 minutes using water at 80 degrees NB :- 3 parts boiling water to one part cold water equals approx 80 degrees – this helpful if the espresso machine is only source of hot water. Fill tall glass with ice and pour on Yin Zhen allowing space for 30ml Gin and dash of lime. Dress with slice of lime.

Commodore’s Chai Latte 2 heaped teaspoons Punjabi Chai 120 ml steamed milk sprinkle cinnamon 30ml Dark Rum Brew Punjabi Chai in plunger using 2 heaped teaspoons to half measure of boiling water in a 2 cup plunger. Brew for 5 minutes and plunge. Pour into cup or mug to one third level. Add 30ml dark rum. Steam sufficient milk to fill cup or mug. Sprinkle cinnamon on top. Serve hot.

Punch for Me 50ml Ceylon Orange Pekoe (preferable Shawlands estate) 15ml Brandy 1 Tablespoon honey 75ml White wine 100ml Lemonade 3 Strawberries Few Mint leaves Prepare tea 1 heaped teaspoon per serve and chill. Add ice as required. Slice thin two strawberries. Add ingredients in a shaker or blender and prepare. Pour into a large glass and dress with strawberry