June 27, 2016 Coffee & Company

Summer Entertaining with Teavana’s Beach Bellini Tea

The latest herbal tea from Teavana was inspired by a popular cocktail that originated in Venice, Italy.

Starting today (June 27), Beach Bellini herbal tea will be available at Teavana specialty retail stores across the U.S. and Canada as well as Teavana.com. It’s a blend of papaya, pineapple, mango, golden berry, tangerine, and pink rose buds and petals.

“The Beach Bellini tea has a peachy flavor similar to a Bellini cocktail,” said Jason Adams, category manager for Teavana. “A Bellini cocktail is a mixture of prosecco sparkling wine and peach purée or nectar. Anyone who likes iced tea and is looking for refreshment will love this tea. It’s perfect for warm summer days and nights.”

How to Make a Beach Bellini Cocktail

 

 

Beach Bellini can be served alone or blended with other Teavana® teas. It pairs well with Jasmine Dragon Phoenix Pearls Green Tea and Mango Black Flavored Black Tea.

While cocktails can provide inspiration for tea flavors like Beach Bellini, tea can also serve as an ideal ingredient in alcoholic beverages.Teavana worked with Jane Danger, a New York City mixologist and beverage director at Cienfuegos and Mother of Pearl, to create tea cocktails perfect for summer entertaining.

“It’s fun to use tea to spice up spirits like a clean rum or vodka because it gives them dimension,” said Danger. “Tea is very versatile. You can infuse a gin with tea or make syrup out of it. It’s the perfect setting for cocktails.”

When serving cocktails with food, Danger recommends pairing fruitier cocktails with meat dishes. “In general, the more acidic cocktails go with heavier foods and the lighter ones go with desserts,” she said. 

Danger and Teavana developed the following recipes to serve when dining at home.

Jane Danger’s Orange Blossom Crush

Ingredients:

2 ounces loose leaf Teavana® Wild Orange Blossom Herbal Tea

750 milliliters aged Jamaican Rum

¾ ounce lime juice

¾ ounce orgeat (almond syrup)

Dash of rose water

Mint sprigs

Ice (cracked or crushed)

Directions: Infuse 2 ounces of loose leaf Teavana® Wild Orange Blossom Herbal Tea with 750 milliliters of Jamaican Rum. After 15-20 minutes, strain loose leaf tea and rebottle the infusion. Combine 2 ounces of the infusion with remaining ingredients in a shaking tin and shake without ice to mix and aerate. Pour the beverage over cracked or crushed ice in a Collins glass and garnish with an edible flower and mint sprigs.

 

Jane Danger’s Raspberry Limeade Gimlet

Ingredients:

1 ounce loose leaf Teavana® Raspberry Limeade Tea Blend

8 ounces Belgian Perfectea® Rock Sugar

1 ½ ounce gin or vodka

¾ ounce raspberry lime syrup

¾ ounce lemon juice

½ ounce dry Curaçao

1 ¼ ounce sparkling wine 

Dash of absinthe

Lemon peel garnish

Directions: To make the Raspberry Limeade syrup, combine 8 ounces hot water, 8 ounces Belgian Perfectea® Rock Sugar and 1 ounce loose leaf Teavana® Raspberry Limeade Tea Blend. Stir sugar until dissolved and let sit for 10 minutes. Fine strain the syrup and mix ¾ of an ounce with the remaining ingredients in a shaking tin, except the sparkling wine. Add ice and shake for 10-15 seconds. Strain with a cocktail strainer into a large coupe or flute and top with sparkling wine. Peel the skin of a lemon, a swath about 2 ½ inches by 1 inch, express the oils over the top of the drink and float the peel on top.

 

Jane Danger’s Pineapple Pisco Surf

Ingredients:

2 ounces loose leaf Teavana® Pineapple Berry Blue Tea Blend

750 milliliters Pisco

½ ounce cinnamon syrup 

¾ ounce lemon juice

½ ounce Blue Curaçao

Ice (cracked or crushed)

Pineapple wedge

Blueberries

Mint sprigs

Directions: Infuse 2 ounces of loose leaf Teavana® Pineapple Berry Blue Tea Blend with 750 milliliters of Pisco. After 15-20 minutes, strain loose leaf tea and rebottle the infusion. Combine 2 ounces of the infusion with remaining ingredients in a shaking tin. Shake without ice to mix and aerate. Pour over cracked or crushed ice in a tall glass, like a pilsner or footed goblet, and top with the Blue Curaçao. Make a mound of crushed ice on top and garnish with a pineapple wedge, mint bouquet and three blueberries.

 

Teavana’s Mango Black Hurricane

Ingredients:

½ cup loose leaf Teavana® Mango Black Flavored Black Tea

¼ cup Belgian Perfectea® Rock Sugar

¾ ounce white rum

¼ ounce dark rum

3 ounces passionfruit juice

¼ ounce fresh lime juice

¼ ounce fresh lemon juice

Ice

Directions: To make Teavana’s Mango Black Hurricane, combine loose leaf Teavana® Mango Black Flavored Black Tea and sugar in a 16 fluid ounce Perfectea® Maker, add hot water and steep for 3 minutes. Fill a pitcher with ice and pour the steeped tea over the top. Strain out the ice. Fill a cocktail shaker with ice. Add the two rums, juices and 3 ounces of the brewed tea. Shake and serve in an 8 fluid ounce chilled glass.


Jane Danger was compensated for her cocktail recipes.

Video credit: Sugar and Charm and Madcitizen

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