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About the Recipe
As the center piece of my Ravenclaws Cocktail, I’ve put Jasmin tea, you might think that it’s quite a bold choice in a cocktail and maybe your right, but that’s exactly what make it perfect for this house, cause the wit of Ravenclaws would be nothing without a little boldness, originality and curiosity
“You’re not going mad. I can see them too. Your just as sane as I am” - Luna Lovegood
For a blue-ish cocktail I’ve used some curacao and a little bit of butterfly pea tea in the Jasmin tea. Both Elderflower Liqueur and Curaçao harmonize really well with Jasmin tea and lemon, giving this drink a fresh and floral taste.
Ingredients
o 60ml jasmine tea / butterfly pea tea
o 30ml elderflower liqueur
o 1 bar spoon simple syrup
o 15ml Lemon Juice
o 30ml curaçao
Preparation
Shake all ingredients with ice for about 15 seconds, then fine strain into a pre-chilled glass filled with butterfly pea tea ice cubes.
And garnish with a lemon zest, and blue flowers.
ENJOY!!!
That's not your House ? You want to try a other house Cocktail ?
I've got you covered ; Gryffindor, Slytherin, Hufflepuff
COCKTAIL PDF :
MOCKTAIL PDF : (NON-ALCOHOLIC VERSION)
Tea in Cocktail Making?
Many of us are not aware of the role tea has played in the history of the cocktail. Be-fore the era of the individually mixed drink, 18th and 19th century imbibers in Western Eu-rope were all about the punch bowl. This was especially the case for sailors on long ocean voyages, who kept crates of tea and citrus trees on their ships for the express purpose of making grogs to ward off scurvy (and possible mutiny).
These naval punches even came with handy pneumonic recipes: one of sour, two of sweet, three of strong, and four of weak. The sour was typically citrus juice; the sweet ei-ther sugar or molasses. Spirits were the strong (usually rum, brandy, or arrack); the weak, a water-based liquid, was often a robust brew of green or black tea.
It's a good stiff drink, that old naval punch, but we're happy to report that the use of tea in cocktails has become much more sophisticated in recent years. Tea is an oft-misunderstood cocktail ingredient. It can easily be overwhelmed by assertive mixers, or bombard a drink with excess tannin. If you follow a few simple methods, however, and don't mind some experimentation, teas and herbals can be used in a wonderful range of drinks with beguiling flavors and aromas.
First, a few basic principles:
Loose tea, not teabags: "It's much easier to work with," says IPOT staffer and professional bartender John McGinley. McGinley has mixed many a tea cocktail in his day, and while he acknowledges that teabags are convenient, "you don't know much tea is in there. With looseleaf you can easily adjust your measurements." Each tea has its own strength when infused in a spirit or syrup, and small changes in ratios can make a big difference.
Lighter spirits for more tea character: "White spirits like vodka or blanco tequila will tend to reveal more of the tea's flavor," says our friend Estelle Bossy, the beverage director of the new Graduate Hotel on New York's Roosevelt Island. "For a dark spirit or sweet vermouth, you might want a bolder black tea, like Earl Grey with Scotch. Lighter spirits work well with white or green tea."
Keep it simple: It's easy to get carried away when making cocktails; before you know it, your drink has half a dozen ingredients and doesn't really taste like any of them. The goal of us-ing tea in cocktails is to highlight a tea's unique flavor or support another ingredient. Less is more, and will help your drinks maintain focus.