Tea gets a tipsy make-over

23rd February 2009

A decadent mix of fine blended tea and alcoholic spirits, cocktails made from tea are the newest craze on London's bar scene. Alexandra Fullerton finds out why mixing our favourite brew with our second favourite drink is a sure-fire recipe for success.

Slipping a tot of whisky into your bed-time cuppa is nothing new but for one bar the classic hot toddy wasn't quite enough. The Last Days of Decadence in Shoreditch have developed a delicious menu of hot, alcoholic cocktails where tea takes a starring role in each drink.

Apart from the afore-mentioned medicinal night-cap, where did the idea of creating cocktails containing tea come from? Even the classic cocktail Long Island Iced Tea doesn't actually contain any tea! Tom Gravett, owner of the bar, explains his inspiration, "Initially I liked the idea of using tea in cocktails as it was synonymous with the 1920s theme we wanted to achieve in the venue - and we all love a good cup of tea!"

Expert cocktail mixologists blended English Breakfast, Chai, Jasmine and Earl Grey teas with spirits and liqueurs to create the drinks which are served in fine china teapots. Tea lovers should head down to the bar between 5- 7pm on weeknights to experience their decadent Tea for Two parties. There's a bohemian atmosphere in their air and waiters serve drinks dressed in elegant 1920s-style outfits.

Creating the cocktails wasn't a simple matter of just dunking a tea-bag into a measure of vodka, though. As Tom developed the bar's signature tea-based drinks he found that "making tea work with the alcoholic element in cocktails became something of an obsession. I had no idea what a huge subject tea is and I feel we haven't even scratched the surface." Tom continues, "I'm really looking forward to seeing how the drinks develop over the next few months! I love using tea as an ingredient."

And we love drinking it! Any excuse...

But if you can't make it to the bar, try these recipes at home:

Tea for Tzars with English Breakfast tea

75ml vodka
25ml cherry liqueuer
25ml Grand Marnier of orange liqueur
Infuse the alcohol with English Breakfast tea and garnish with a couple of slices of lemon and 6 black cherries soaked in kircsh.

Tasting tip: Cherry will be the first flavour to hit your tastebuds but the flavour that remains in your mouth will be that of the tea.

Tea Amo with Chai tea

125ml of alcohol with rum and Disaronno
Brew with Chai tea with nutmeg, cinnamon and cloves
Add water and milk

Tasting tip: This is a fullbodied brew. The spices are kept subtle due to the addition of milk, just like a traditional cuppa.

Boun-Tea with Jasmine tea

25ml dark chocolate liqueuer
25ml Chambord liqeuer
75ml coconut rum
Infuse the alcohol with Jasmine tea and add fresh raspberries for extra freshness.

Tasting tip: Crisp and chocolate-y. Raspberry and Jasmine tea are the flavours that will linger on your palette.

Hot Tot-Tea with Earl Grey

75ml cognac
50ml honey vodka
Brew the above with Earl Grey then add sugar syrup and lemon wedges.

Tasting tip: The honey and lemon scents are the perfect complement for Earl Grey's citrusy flavour.

The Last Days of Decadence, 145 Shoreditch High Street, E1 6JE. 020 7729 2896.

www.lastdaysofdecadence.com / info@thelastdaysofdecadence.com