Photo: Danny Kim
The secret ingredient of the freshest drinks of autumn? Tea. The antioxidant brew adds flavor and complexity, says Max Green, owner of the Blue Quarter, a Mediterranean and South Asian bar in New York City. Tea also has proven relaxation benefits, so there is no better way to relax after a long day than to combine it with some alcohol, he adds. Green used three kinds of tea to make the delicious drinks here. They want to brew them all season. (Then try these tequila cocktails, which you can prepare with fresh vegetables and fruits.)
The sannyasi spring
Combine 3 j4 ounces of jasmine tea syrup (recipe below), 3 lemon4 ounces of lemon juice, 3/4 ounce cucumber juice, 11/2 ounces of beef gin and 3/4 ounce of suze (optional) in an ice-filled cocktail shaker. Shake and fill in a glass filled with ice. Sprinkle with soda water and garnish with a slice of cucumber.
Not my president
Mix 3 ounces of Plantation 3 Stars of Rum, 1 ounce of Carpano Bianco Vermouth, 1/2 ounce of Aperol, 3/4 ounce of chilled mint tea and 2 dashes of Arrak (optional) and pour into a wine glass with an ice cube.
How do you make syrup?
Jasmine tea: brew the tea and make it stronger than if you were drinking it. Let it draw for a few minutes and strain it. Slowly add 2 parts sugar to 1 part hot tea and stir until the sugar is completely dissolved.
Ginger: Pour 1 part of fresh ginger juice into a saucepan over medium heat. Add 2 parts of sugar slowly and dissolve. Heat for 5 minutes and make sure the syrup never boils.