The Blog of Jesse Jacobs

How To Brew “The Rosy Persian”—Our Black Tea Cocktail

By Jesse Jacobs

rosy-persian

Searching for uniquely delicious tea-cocktails, I’ve tasted a lot of brews. Each tea adds distinct flavor and character. I love infusing our Jasmine Green for a floral burst, Tolstoy’s Sip for deep smokiness, and  Earl Grey for citrus brightness. But my hands-down holiday favorite is a cold-brew infusion of vodka and our California Persian Black Tea. This magical combination of baby wild roses, citrusy bergamot and orange, and savory cardamom pods produces an amazing vodka tonic drink.

We call this drink “The Rosy Persian” and we brew it by the gallon for private events and parties.

  1. Pour 1 liter of the highest quality vodka you can find over 4 tablespoons of California Persian Black Tea.
  2. Steep in the refrigerator 8-12 hours.
  3. Strain out the leaves.
  4. Pour 1 ounce over ice in a cocktail glass, and add 2 ounces of tonic water.

Here’s to a happy holiday from me and the rest of the crew at Samovar Tea Lounge!