We are jumping for joy! Spring in Colorado means more daylight, longer days and fresh beverages.
My alcoholic drink in the winter is red wine and an occasional Old Fashioned. Spring opens up new opportunities to be creative and make fresh, tasty cocktails (or mocktails). Even if I’m not having alcohol, I enjoy having a “special” drink at the end of the day.
This cocktail was inspired by a new loose leaf tea I bought. It has elderberry, reships, cinnamon, astragalus, lycii berry, cardamom and licorice. You can use any berry infused tea. If you can’t find that, I recommend using my all-time favorite tea, Hibiscus.
This recipe is tart and refreshing with just enough sweet to round out the flavors. I like to serve it in a big glass with a metal straw and a slice of orange or lemon as a garnish. Just because you are drinking at home, doesn’t mean you can’t style your beverage.
10 oz fresh brewed hibiscus or berry tea
½ tsp honey stirred into warm tea
Juice from ½ lime and ½ Meyer lemon
5 shakes citrus bitters (I use Dram)
[optional] 1 oz ginger liqueur or Cointreau (You could also use ginger syrup for an alcohol-free version)
[optional] 2 oz tequila, gin or vodka