My loyal readers may have noticed that all has been a bit silent on the Voice of Tea lately.
This is not, by any means, due to any misfortune befallen upon your favorite Tea Sommelier, nor any attempt to give up on providing the more interesting, exciting and entertaining information about tea you’ll find on the internet. Rather, it is simply due to the fact that we’ve been fully booked with events and business is booming so much that my attentions have been forced elseware.
One noteworthy event we’ve done recently was the 2010 International Emmy Awards, where we not only set up a pop-up lounge to serve teas to all the nominees and guests, but also put together a intoxicatingly delicious tea cocktail hour each night to celebrate all the winners and console all those who didn’t win.
However, the talk of the event occurred at the very beginning of the Emmy Festival, with the champagne toast. As you have probably guessed, this was no normal champagne toast, it was also infused with a Tavalon twist.
In fact, I have been inundated with so many requests for the recipe of this champagne tea cocktail that I’ve actually created a boiled-down version that can easily be made at home and enjoyed by Emmy award winners and non-Emmy award winners alike!
Here it is:
The Emmys Sparkler
1 1/2 oz crimson punch, chilled
1 1/2 oz hibiscus liqueur, chilled (recommended: Fruitlab organic liqueur)
1/2 oz fresh squeezed orange juice
3 oz sparkling wine, chilled
Combine first three ingredients in a cocktail shaker with ice, shake to incorporate thoroughly.
Pour into a champagne flute, slowly top with wine.