Tea Liqueur
0 comments
By
As with flowers, the flavor compounds of delicate leaves extract easily into alcohol, so it seemed logical to add tea liqueur to our growing array.
A cookbook recipe exclusively for All-Access members from How to Cocktail
A cookbook recipe exclusively for All-Access members from How to Cocktail
WHY THIS RECIPE WORKS
We settled on black and green teas for making our tea liqueurs, as tasters preferred their flavors and they were the most commonly available. Black teas (such as Assam, Ceylon, and Darjeeling, which are sometimes enhanced with additional fl...