Because of their affinity, gin and tea are natural botanical bedfellows, adding complexity to one another when used in concert. In the early 2000s, Desmond Payne, Master Distiller (now emeritus) at Beefeater Gin, created Beefeater 24, which included Sencha and Chinese green teas as key differentiators in the botanical list.
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This Father’s Day give dad the gift of a new favorite hobby, pairing tea with alcohol.
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Green tea and black tea were originally used to make tea punches for sailors. Tea punches eventually went from merchant ships to the ballrooms of Europe and colonial America where the favored liquors were rum or fortified wine.
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Tea makes everything taste better, from BBQ sauce to spice rubs and frozen desserts. Learn how to use tea to cook delicious party food. Whether grilling outdoors with friends or enjoying a picnic on the beach, the Summer Fun issue is packed with suggestions for entertaining outdoors with tea-themed recipes and iced and cold-brew teas, pitchers, brewers, utensils, and gifts.
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Shinbone Alley created spice and tea blends to be infused into whiskey, making Dad a master mixologist of Manhattans, Whiskey Sours, Old Fashioned, and his own custom cocktails.
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