With summer well on its way and Vancouver finally getting the memo, I can’t stop thinking about thirst quenching drinks to make summer days just a bit sweeter. Thankfully, there are so many different types of recipes out there and I’m excited to share 5 delicious iced tea recipes just in time for National Iced Tea Day on June 10th.
1.Iced Teapigs Darjeeling Earl Grey North Course
Photo credit: Teapigs
Recipe by Colin MacDougall, Canadian Whisky Ambassador
The exotic, floral tones of Darjeeling tea are balanced with the sunny citrus taste of bergamot.
In a tall collins glass add 5-8oz of chilled Teapigs
Darjeeling Earl Grey tea depending on
your glass size.
1oz simple syrup*
1.5oz lemon juice
1oz Lot40 Canadian rye
Shake and strain into the glass on top of the ice tea. Garnish with a lemon wheel and a few dashes of bitters.
*Simple Syrup Method
Pour equal parts water and sugar in a saucepan. 1 cup of sugar and 1 cup of water will make 1 1/2 cups of simple syrup once dissolved. Stir the simple syrup and place the saucepan over medium heat. Heat ingredients until dissolved. Keep in fridge for up to 2 weeks.
Photo credit: Tacofino
Get your greens this patio season with this thirst-quenching iced tea cocktail. The citrusy lemon and sweet agave syrup help to balance out the earthiness of the matcha powder.
1oz of Old Grand Dad Bourbon
½ oz of fresh lemon juice
¼ oz Agave syrup
5g of David’s Tea Matcha powder
Combine all ingredients to a cocktail shaker and dry shake. Fine strain into a Collins glass with ice. Garnish with a lemon wheel and serve.
3. TWG Tea Pink Flamingo Iced Teabag
Photo credit: TWG Tea
Recipe by Casey James, TWG Tea representative
For a more delicately infused beverage:
1. Place 1 teabag into a glass pitcher (Pink Flamingo Teabag recommended as a summer favourite).
2. Add 1 litre of pure water at room temperature.
3. Refrigerate for about 12 hours.
4. Stir and remove the teabag before serving. Enjoy this iced tea as it is or sweetened to taste with sugar syrup.
Photo credit: Royal Dinette
Recipe by Kaitlyn Stewart, Bar Manager, Royal Dinette
2oz Lemon juice
1oz Simple syrup
1 Dash orange bitters
4oz filtered water
2oz Butterfly Pea Tea*
Combine all ingredients into shake tin, excluding the butterfly pea tea. Shake until chilled and strain into water glass. Top with butterfly pea tea and dried citrus fruit. *Recommended tea brand: Chisa Herb Butterfly Pea Tea from Amazon.ca
Photo credit: Salted Vine
Recipe by Dave Warren, Bar Manager, The Salted Vine Kitchen + Bar
3 oz brewed white pomegranate tea (Warren uses tea from Lucas Teas
1 oz Pineapple shrub
½ oz lime juice
½ oz grenadine
Dash pineapple juice
Dash rose water
1. Add all ingredients to a mixing glass except rose water.
2. Add ice and shake for 10 seconds.
3. Pour the mixture into a tall glass and top with crushed ice.
4. Finish with a few dashes of rose water and garnish with a sprig of mint and a fresh pineapple slice.