Blueberry Tea (1 Oz) Recipe

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).

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.

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.)

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

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.

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.

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.

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

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.

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