tea journal

A WHISKY DATE

 

Hello fellow Tea lovers!

I have an exciting recipe to share with you that involves one our teas that you could also incorporate into some home baking. I was feeling creative last week and at an already attempted go at this recipe (which apparently didn't work out so well for me), I tried for a second time

I have been wanting to make a cocktail with Wu Yi Mountain Oolong for a little while and had initially tried my hand at making a peach syrup to infuse the tea in. I let that idea go for a little while until this one afternoon I was snacking on some dates and sipping on some of my oolong and found that the two paired very well together. A light bulb moment struck and wah-la A Whisky Date was born.

I made a date syrup, and cold brewed the oolong overnight. Because this oolong is a heavy roasted tea, it has excellent woody, slightly smokey and stone fruit characteristics and thought it would pair nicely with whisky as the base of this cocktail. Sometimes things are just meant to be!

 

Here’s how the recipe goes:

A Whiskey Date

 INGREDIENTS

  • 25 fresh dates, pitted (I used Medjool dates)
  • 3 cups of water
  • 4 teaspoons of Wu Yi Mountain Oolong 
  • Fine mesh strainer or muslin cloth is preferred
  • Chivas Regal whisky (or one that you like)

 

METHOD

  • Place the pitted dates and cold water in a saucepan
  • Using high heat, bring to a boil
  • Turn down the heat and gently simmer for 15 minutes. Stir every so often and with the back of a wooden spoon squash the dates. 
  • NOTE: If you see white foamy bubbles on top of the liquid, skim it off with a spoon.

  • Once 15 minutes is up let the mixture cool down

  • Grab your strainer or muslin cloth and strain the mixture. You’ll want to use a super fine mesh so you're getting the liquid as clear as possible. This may take a while so you can leave it and come back. Another tip, with your wooden spoon press on the mixture to be sure you get all that wonderful juice out of the dates. I only received about half a cup of liquid.

  • Once you have your liquid, add the oolong and let it infuse over night and covered. You can place it in the fridge if you want to.
  • Strain the tea leaves and discard them. Have a taste; it's so delicious.
  • Your syrup is now ready to use. You could totally use this on pancakes or as a sweetener in a cake or muffins :)

      

     

         

       

     

     

     

     

     

     

     

     

    THE COCKTAIL

    I used one nip of whisky to one nip of the syrup. You can change the ratio to suit your taste buds. I used orange rind as a garnish, but you could totally use a cinnamon stick.

     

    • Place four ice cubes in a whisky glass
    • Add the whisky and tea infused date syrup and stir well
    • Thinly slice a strip of orange peel and twist it till its stays in a coil
    • Place orange peel on top of glass
    • Enjoy your Whiskey Date! It't the perfect winter warmer.

     

       

      Till next time

      Mel x