Virtually all the flavor in this cocktail comes from the Apple Spice Tea Syrup, which is made in advance and cooled. Use the freshest tea you can find from a tea purveyor you trust. I use Elmwood Inn’s Apple Spice Black Tea, a Sri Lankan tea with a warm apple flavor profile.
- Category: Celebrations, Tea and other Drinks
Ingredients
Sparkling Apple Spice Tea Cocktail
- 4 parts prosecco or other sparkling wine
- 1 part sparkling water
- rosemary sprigs for garnish
- 1 part Apple Spice Tea Syrup (recipe below)
Apple Spice Tea Syrup
- 3 tsp. Elmwood Inn Apple Spice Black Tea
- 1 c sugar
- 1 c water
- 1 branch fresh rosemary
Instructions
For One Cocktail
- In a large measuring cup, stir 25 ml tea syrup, 100 ml sparkling wine, 25 ml sparkling water. Serve in old-fashioned champagne coupe, garnishing with a clip of rosemary. Multiply as needed, preparing drink in pitcher for larger autumn dinners. For a less sweet cocktail, add additional sparkling water.
To make Apple Spice Tea Syrup
- Bring water to a boil in saucepan on stove.
- Remove from heat. Add rosemary and tea to hot water. (Note: tea can be nestled in disposable tea filter, tied in cheesecloth, or loose)
- Steep for 6-8 minutes.
- Remove rosemary and tea from saucepan. If you used tea filter or cheesecloth, take care to squeeze out extra tea. If tea is loose, strain it through a fine-meshed colander. Return tea to saucepan.
- Place saucepan on stove and bring steeped tea to a slow boil.
- Add sugar to the tea and stir until dissolved, allowing mixture to bubble for 2-5 minutes. The longer the mixture boils, the thicker the resulting syrup will be.
- Remove from heat and allow the syrup to cool to room temperature.
- Store in glass jar in refrigerator. Tea syrup will last at least one month in the refrigerator.
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