The past week has been pretty packed with work on the house; Jeremy and I refinished the hardwood floors of the second story last weekend and I’ve been plastering the bedroom for the past few days. It’s a long process, but the results have been really encouraging so far so I’m plugging along to get it all done before the end of the month. I did have a nice break in the remodeling schedule, though, when Zoe from the local Steven Smith Tea Maker came by and we got to hang out and experiment with the tea-flavored vodkas I’d been infusing. The process to infuse them was really simple, I just used a ratio of 2 tablespoons dried loose leaf tea (about 3 tea bags) to 12 ounces of vodka, sealed them together in an airtight container, and let them sit on the kitchen counter for a week, shaking it once every day or two. In true food nerd form, I made three separate infusions with three different teas to experiment with the blending options later on. I am so loving using these infusions in tea punch.
Bungalow Tea Punch by Eva Kosmas Flores

 

Bungalow Tea Punch by Eva Kosmas Flores

 

I used Steven Smith Teamaker No. 47 Bungalow tea, No. 67 Meadow tea, and No. 24 Big Hibiscus in my boozy tea punch experiment. The Bungalow tea is composed of Darjeeling, which gives it a nutty, roasted flavor with a hint of florals and fruit; while the Meadow tea has more of an herbal-vibe with rooibos, chamomile, rose petals, and linden flowers. The Big Hibiscus, as you’d imagine, has hibiscus in it, but it also contains sarsaparilla, rose, and elderflower, giving it an intensely tangy, bright, and floral taste. All the infusions were very different tasting from one another, but all super tasty in their own way, too. I had a roasted stone fruit punch in mind for the cocktail, and after mixing it with each of the three infusions my favorite one ended up being the Bungalow tea. Something about the toasty buttery Darjeeling really complimented the sweet, tangy roasted stone fruit flavors in a crazy good way. The Big Hibiscus was great in it too, but the flavor notes were really similar to the fruits and I liked the contrast that the Bungalow contributed more.

Bungalow Tea Punch by Eva Kosmas Flores

But the awesome thing about the below recipe is that it is completely customizable (along with being really easy to make). For the tea punch, you combine all the ingredients the night before and let them sit in a refrigerated pitcher overnight, which is great for summer entertaining because you don’t have to worry about mixing drinks as guests arrive and can still offer them something tastier and more personal than a can of beer when they get there. As for adding a personalized touch, you can use whatever kind of tea you’d like for the general tea-infused vodka recipe, and if you want to change up the fruits to compliment the flavors of your chosen tea, feel free. I think their No. 97 Jasmine Silver Tip mixed with roasted strawberries or raspberries would make for an *outstanding* punch. Or the Meadow tea with ginger and lemon, or the Big hibiscus tea with vanilla bean and cherries…well, there’s a lot of options out there. The world’s your tea-infused oyster 🙂

Bungalow Tea Punch by Eva Kosmas Flores

 

Roasted Stone Fruit and Bungalow Tea Punch

Course Drinks
Author Eva Kosmas Flores

Ingredients

Tea Infused Vodka

  • 2 tablespoons loose leaf or 3 tea bags of Steven Smith Teamaker tea
  • 12 ounces vodka

Roasted Stone Fruit and Bungalow Tea Punch

  • 2 apricots (pitted and cut in half)
  • 2 nectarines (pitted and cut in half)
  • 8 cherries (pitted and cut in half)
  • 2 tablespoons granulated sugar
  • 24 ounces apricot nectar
  • 8 ounces Steven Smith Teamaker No. 47 Bungalow Tea infused vodka
  • 3 sprigs fresh mint

Instructions

Tea Infused Vodka

  1. Stir together the tea and vodka in a 12 or 16-ounce mason jar. Cover with its lid and allow to infuse at room temperature for 1 week, shaking it once a day. Strain, and reserve the infused vodka.

Roasted Stone Fruit and Bungalow Tea Punch

  1. For the roasted stone fruit & bungalow tea punch, preheat the oven to 425 degrees Fahrenheit. Place the fruit halves on a baking sheet, interior facing up, and sprinkle them with the granulated sugar. Roast in the oven until the fruit has wrinkled slightly and the edges of the fruit are slightly golden, about 30 to 40 minutes.

  2. In a large pitcher, stir together the apricot nectar and 8 ounces of the bungalow tea infused vodka. Add the roasted fruits and stir to incorporate. Cover the pitcher and refrigerate overnight. Serve chilled with fresh mint garnish. Makes 4 servings.

Bungalow Tea Punch by Eva Kosmas Flores
Bungalow Tea Punch by Eva Kosmas Flores
Bungalow Tea Punch by Eva Kosmas Flores
Bungalow Tea Punch by Eva Kosmas Flores
Bungalow Tea Punch by Eva Kosmas Flores
Bungalow Tea Punch by Eva Kosmas Flores
Bungalow Tea Punch by Eva Kosmas Flores
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