"Tea’s fragrant aromas and varied flavors are the perfect accent to a revitalizing cocktail," says bartender and distiller Allen Katz, the creator of this intriguing cocktail as well as others that also incorporate tea, such as the Goldwyn Follies and the 14 Hours Ahead.
Katz says that making an infused syrup is one of the easiest ways to add tea's flavors to a drink. "Bolder and brighter varieties like lavender, hibiscus and citrus will stand out best," he says. "You then use the syrup to lightly sweeten a cocktail," as he does with hibiscus tea syrup here, which joins other unexpected ingredients to create a complex, fragrant and vibrantly hued drink.
- 2 ounces pisco
- 1/2 ounce yellow Chartreuse
- 3/4 ounce grapefruit juice, freshly squeezed
- 1/2 ounce hibiscus tea syrup (one part sugar, one part brewed hibiscus tea)
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into an Old Fashioned glass over fresh ice.