This recipes comes courtesy of home mixologist and Runamok community member Robin Karides, a.k.a. The House Mouse. To see our full interview with Robin and to learn more about her cocktail inspiration, visit our Community Features blog with Robin.
“I use to love having tea parties with my teddy bear and dolls in our back yard. My mom got me a little porcelain tea set that came in a tiny wicker basket, and I treasured it for years. When my daughters were born, my mother gifted them each with their own wicker basket tea sets. Once they were old enough, Mom would come over and we would all head outside to the garden and have high tea together; dress up clothing required. My girls had so much fun playing hostesses; pouring imaginary tea, offering pretend sugar and cream, and passing around finger sandwiches made white bread and jam – crusts cut off, of course. At times, a butterfly would land on our table. The girls would be convinced it was a fairy coming to join us. I didn’t correct them. My girls are no longer girls, and tea parties have transitioned into cocktail parties. Fairy butterflies optional. Cheers”
- 2oz Butterfly Pea Flower Tea – Harney & Sons Indigo Punch Tea used
- 2oz Gin – Seedlip Garden used
- 1/2oz Demerara Syrup – Liber & Co used
- 1/2 Fresh Squeezed Lemon
- 3 Dashes Floral Maple Bitters – Runamok used
Brew tea according to package. Cool to room temperature. Add tea, gin, syrup, bitters, and lemon to shaker. Add ice. Shake until well chilled. Double strain into chilled cocktail glass. Garnish with dehydrated lemon (Cocktail Garnish Company used).