Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.
Sipping on a cocktail with bubbles is always a treat. Recently I realized that adding tea and a little bit of simple syrup to the sparkling cocktail makes it feel like a fancy treat.
A few years ago I took a trip with my best friend to New Orleans. We had afternoon tea in the heart of the French Quarter. Tea sandwiches and scones were served alongside delicious macarons. Everything was perfect. However, instead of the traditional warm tea served during this afternoon pick-me-up, there were tea infused champagne cocktails.
What a surprise and a treat for me and my friend Abi! Not only were we having afternoon tea in a city that we both loved, we were also having a “sparkling” time because of the bubbles.
Over the past few years I’ve played around with tea infused cocktails and one of my most favorite is a floral tea slightly sweetened with homemade simple syrup and combined with Prosecco (or champagne!). Thanks to my local Market Street, I’ve had a large variety of teas to make the perfect sparkling tea cocktail.
Market Street has a vast selection of loose-leaf tea to choose from in their bulk aisle. This spot has become one of my favorites at Market Street. The beauty of the bulk tea option is that it’s easy to sample to multiple varieties of tea without having to commit to a whole box. From traditional to herbal teas Market Street has the best options to choose from-- it is a tea lover’s dream.
Next time you’re choosing to celebrate a special moment, or to toast a loved one (Valentine’s Day is coming up soon!) infuse the bubbles with a slightly sweetened tea. It will make the moment more celebratory and unique.
Author note: Experiment with different floral and herbal teas to make this drink even more unique to your preference.
1/2 ounce Hibiscus Berry Tea Simple Syrup, chilled (recipe below)
4 ounces Prosecco, chilled
squeeze of lemon juice
1 ounce club soda, chilled
fresh mint leaves, for garnish
lemon wedges, for garnish
In a serving glass add the simple syrup, Prosecco and lemon juice. Gently stir. Top with club soda and served with fresh mint and a lemon wedge.
for the Hibiscus Berry Tea Simple Syrup
1 cup water
1 cup sugar
5 tablespoons hibiscus berry loose leaf tea
In a small sauce-pan combine the water and sugar. Cook over low heat for 15 minutes and until the sugar is dissolved. Stir occasionally.
Bring the mixture to a light summer and remove from the stove top. Add the loose leaf tea and steep for five minutes. Strain the leaves from the simple syrup mixture and bring to room temperature. Store in the fridge for up to two weeks.