Blueberry Tea (1 Oz) Recipe

1. Bring fresh water to a rolling boil. Use 6 oz (about 175 ml) of water for a single serving. Remove from heat briefly and add 1 tsp loose orange pekoe tea (or 1 tea bag).

2. Steep the tea for 3–4 minutes for a full-bodied cup. Avoid over-steeping to prevent excessive bitterness. After steeping, strain loose leaves or remove the tea bag and measure 3 oz (90 ml) of the hot tea to use in the cocktail; reserve any extra tea for drinking alongside the cocktail or for another serving.

3. Prepare Blueberry Syrup (if not using store-bought)

Combine 1/2 cup fresh or frozen blueberries, 1/2 cup granulated sugar, and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, mashing berries slightly. Simmer 5 minutes until syrupy, then strain through a fine sieve, pressing solids to extract liquid. Cool before measuring 0.5 oz for this recipe. (Makes extra for other drinks.)

4. Warm a heatproof cocktail glass or Irish coffee mug by rinsing with hot water and discarding the water.

5. In a mixing pitcher or heatproof measure, combine 0.5 oz Grand Marnier, 0.5 oz Amaretto, 0.5 oz cooled blueberry syrup, and 0.25 oz fresh lemon juice.

6. Pour in 3 oz of the freshly brewed hot orange pekoe tea (from Tea Base). Stir gently for 10–15 seconds to combine and warm the liqueurs without boiling.

7. Taste and adjust: if you prefer sweeter, add up to 0.25 oz more blueberry syrup; for brighter acidity add a few drops more lemon juice.

8. Skewer 4–6 fresh blueberries on a cocktail pick or drop them directly into the mug.

9. Express a lemon twist over the drink to release oils, run it around the rim, then place it on the rim or float it in the drink.

10. Serve immediately while hot. Provide a teaspoon for stirring and sipping. Optionally serve with the reserved extra brewed tea on the side.