Tea Together Tuesday: Coffee Talk

Today on Tea Together Tuesday, a delightful community tea prompt hosted by Tea with Jann and Tea is a Wish, the prompt is to share if you enjoy coffee or if you are strictly a tea/tisane person. Of course, if you’ve followed my Instagram for a while, you’ll know that, before I had Elliot, we used to go to our favorite coffee shop, Vigilante Coffee, every weekend where I had my weekly coffee drink. You see, I also love coffee, but sadly it doesn’t love me back. I find that if I have plain black coffee, it upsets my stomach, and even if I have a drink with milk, it’s not great on my digestion.

But like many things in my life, sometimes it’s worth it to risk it for a cup of something delicious. About three years ago, my spouse Dan and I took advantage of a mid-week holiday to go to the weekly coffee cupping at Vigilante’s roastery in Hyattsville, where we had the opportunity to not only learn about coffee cupping technique, but also to try four of their excellent single-origin coffees, including two that Cup of Excellence coffees. Dan loves that Vigilante generally roasts their coffees lighter than the popular nationwide coffee chains, and I… well, I just love tasting things. Tea, whisky, wine, coffee. If it tastes good, I’m going to be there.

In fact, if you happened to be around when Dan and I tried to start a food blog, you’ll remember our post about cupping at Vigilante. Now, due to other factors at play in our lives during the end of 2017 and into 2018, we didn’t manage to continue the blog for long, but we did continue visiting Vigilante Coffee. I even managed a visit two days before I went into the hospital to give birth to Elliot! Their coffee is not only carefully sourced in partnership with farmers around the world, but the care they take in roasting it shines through in the elegant and complex flavors. I’m not usually a fan of acidic coffee, but their coffees have this characteristic brightness that isn’t unpleasant.

Sadly, we moved away from Vigilante last year and, while we were visiting a local cafe that serves their coffee for a while, the pandemic brought that to an end. Dan has started getting their coffee subscription delivered as we’ve moved towards getting more and more of our local food delivered, but I haven’t been able to indulge in a barista drink for a while. My go-to was a flat white, which has the most velvety milk texture, going beautifully with their espresso.

But for now, I’ll mostly enjoy the delightful aromas whenever Dan makes his morning coffee and hope to get my flat white again soon.

NB: Nothing to disclose. If you are interested in collaborating with me, please see my contact and collaboration information.

Floral Spring Cocktails, featuring Royal Rose Syrups

Who needs a drink? I know I’ve been enjoying indulging in a little alcohol more often than usual (which is to say, I’ve been having a drink maybe four nights a week instead of rarely), and the weather is saying spring, so I thought I’d share some cocktails (and a mocktail) that I’ve whipped up using the syrups that Royal Rose Syrups* so kindly sent me. They sent me eight of their flavors and I’m focusing on the floral flavors for now because, well, spring. Stay tuned for later on when I share some gorgeous summer cocktails using more of their flavors.

(And note that their spring 20% off sale*, with the code SPRING20, ends today!)

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The Dearest Old Fashioned

This is a riff on an Old Fashioned, using saffron syrup and rosewater. The name is a play on words, both referring to my friend Nazanin of Tea Thoughts, who loves all these flavors, and whose name means dearest in Farsi, and also a reference to the fact that saffron has long been the “dearest” or most expensive spice in the world.

2 oz. bourbon

1 Tbsp. saffron syrup*

1/2-1 tsp. rosewater

Stir with ice and garnish with some dried rosebuds if desired. It’s also lovely topped with some sparkling water to make a less potent beverage. Sip slowly, perhaps while enjoying one of Nazanin’s coloring books.

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The Tudor Rose

This cocktail uses brandy, which always feels old-fashioned to me, and is based on a previous cocktail from a bar I used to frequent named “Nobody Expects the Spanish Inquisition.” Because I’m not using port or a brandy named after a Spanish cardinal, I’ve decided to name this for the Tudor rose, as it combines the flavors of rose with sparkling wine, orange peel, and brandy, for a luxurious and historical feeling.

1 oz. brandy

1 Tbsp. rose syrup*

Sparkling wine

Strip of orange peel

Stir together the brandy and rose syrup with a little ice until combined and then strain into a cocktail or champagne glass. Top with champagne and twist the orange peel over the top before dropping it in. Sip while contemplating the fragility of your royal dynasty (or perhaps keeping up your official correspondence).

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Milady’s Boudoir

Lavender evokes my vanity, perhaps because it is one of my favorite fragrances, so I’ve named this drink both for the sanctuary of beauty where Milady might perform her toilette, and also for the ladies’ publication from P. G. Wodehouse’s Jeeves and Wooster stories.

1 Tbsp. lavender lemon syrup*

glass of sparkling wine

lemon peel

Pour the syrup into a champagne flute or coupe and top with champagne. Twist a piece of lemon peel over the top and drop in. Sip as part of a luxurious evening routine.

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The Amiable Friend

This is another inspired by a friend. Rie of Tea Curious has created tea cocktails in the past, but does not drink herself, so I thought I would make my non-alcoholic offering in her honor, featuring some ice-brewed white tea, in honor of her unique brewing experiments, along with jasmine syrup. I only wish I had a fancier glass in which to serve it. This is called “amiable” after the Language of Flowers, which interprets jasmine’s meaning as “amiability.”

4 oz. ice-brewed Silver Needle white tea

1 Tbsp. jasmine syrup*

Sparkling water

Brew your Silver Needle by placing 5g of leaves over 120g of ice in a vessel and allowing it to infuse as the ice melts, over about X hours. Once it has infused, add it to a tall glass with ice, stir in 1 Tbsp. of jasmine syrup, and top with 4 oz. of sparkling water. Enjoy in the afternoons, perhaps while watching one of Rie’s live tea practices on Instagram.

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I hope you enjoyed this foray into floral flavored cocktails for the season, inspired by my friends and historical loves. I’m sure we could all use a nice drink these days, so let me know if you try one!

NB: I am an affiliate of Royal Rose Syrups and purchasing their syrups through my affiliate links provide income to my blog. Affiliate links are marked with an asterisk. For more information about my affiliate links, click here.

Festive Tea Cocktails for the Winter, Featuring Tea Sparrow

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While I am not typically a big drinker, I do love the occasional cocktail. I often have them out at one of the wonderful bars or distilleries in DC, but once in a while I like to make my own. Now, I like classic cocktails, so when I found out that Daly’s Bartenders’ Encyclopedia from 1903 was available in its entirety on Google Books, I had to take a look. It’s commonly believed that cocktails were popularized in the 1920s when Prohibition led bartenders to mix lower-quality, homemade booze with other ingredients to disguise the flavor, but this book, released more than 15 years before the beginning of Prohibition, contains a multitude of recipes, including some familiar favorites.

In exploring the recipes, I learned that tea was actually part of some traditional cocktail recipes, and it was a common ingredient in punches, so I reached out to Tea Sparrow again to see if they were interested in providing me some teas to work into my Edwardian-era cocktails. Rather than just sticking straight to the recipe, here I’ve decided to take three recipes and play with them a little. One is a tea-based cocktail on its own, but I’ve given it my own twist, and the other two did not originally include tea, but they work with it well.

The teas for these cocktails are from Tea Sparrow, who previously sent me their subscription box and who make some of the only flavored teas that I’ve actually liked recently. They’ve generously offered my readers a discount, which is at the bottom of this post.

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Tea Cobbler with Ruby Oolong

This was the original recipe that started the idea. Originally, a tea cobbler likely would have been made with black tea, but I decided to make a version with Ruby Oolong, since the flavor is interesting and refreshing, with a depth that suits colder weather. Despite being a cold cocktail, the combination of fruit, tea, and rum would make a nice pick-me-up at a holiday brunch.

I cold brewed my oolong for this cocktail to bring out the complex flavors and avoid melting the ice. I also decided to use the juice of half an orange instead of the juice of a lemon, which meant I didn’t need the sugar. So I put six ice cubes in a glass, added the juice of half an orange, filled it halfway with cold-brewed tea, and then topped with an ounce of rum and an orange peel twist. I used a rum from Maryland instead of Jamaica rum.

The whole effect is absolutely perfect, the sweetness of the oolong marrying with the sweetness of the rum and orange juice, with just a little fragrance to offset the bitterness of the orange peel and the smoky oakiness of the rum.

Hot Whiskey Cocktail with Cardamom Cream Tea

This one came to mind when Dan got a nasty cold and we were talking about a hot toddy, and Daly’s Hot Whiskey Cocktail is like a fancy hot toddy. I realized that any of the hot water cocktails from Daly’s guide could be made with tea in place of the hot water for a lovely hot tea cocktail. When I saw the Cardamom Cream tea on Tea Sparrow’s website, I knew it was perfect for this classic cocktail. The Cardamom Cream is based on Earl Grey tea, with rose, vanilla, and cardamom, making this a delightful twist on an Earl Grey cocktail.

And, oh boy, was I right! Daly suggests serving this in a hot whiskey glass (which is similar to an Irish coffee glass), but as I lack one of those, I served it in a Turkish tea cup because the combination of rose and cardamom in the tea made it seem appropriate. I put one teaspoon of sugar in the bottom of the cup, topped it with tea to about halfway full, added a dash of Angostura bitters, and then 1.5 oz. of bourbon whiskey. I garnished it with an orange twist rather than a lemon twist because I love orange and cardamom. This was probably my favorite of the three — it was the perfect blend of flavors, sweetness, and warmth.

Daly suggests that it is perfect to warm up after driving or automobiling in chilly weather, but I think it’s perfect for after shoveling show or taking a winter morning walk. Or just for relaxing inside with your nutcracker.

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Hot Egg Nog with Cacao Tea

The Hot Egg Nog was an interesting recipe because I had just been playing with adding store-bought egg nog to my tea. I blended the recipe for hot egg nog and brandy egg nog, and added cacao shell tea to give it a chocolate-y kick. The original recipe called for two ounces of liquor, but I cut it down to an ounce and a half, which was the perfect amount.

First I heated a cup of whole milk with a rounded tablespoon of cacao shell tea on the stove over medium-high heat until it reached about 180F (when tiny bubbles appear around the edges). I turned off the heat and let it steep for five more minutes, and then returned it to 180F. In a small bowl, I whisked together two teaspoons of sugar with an egg yolk and an ounce and a half of brandy until well-mixed and slightly lighter in color. Then, I slowly strained in the hot milk while whisking constantly (it helps to have a friend to hold the strainer). This was poured into a mug and garnished with a grating of nutmeg.

This packs a kick, probably from the hot milk vaporizing the alcohol above the surface of the drink, but I love the combination of milk, brandy, and the light chocolate flavor of the cacao tea. It reminds me a little of the Swiss chocolate ice cream at a local ice cream parlor we went to when I was a child, which was a very light chocolate ice cream. And having it warm makes it feel cozy and comforting. It’s perfect for an evening in, especially since the cacao shell tea has no caffeine to speak of.

NB: Tea Sparrow sent these teas for free in exchange for being featured in this post. You can use the code “TeaLeavesandTweed” for 20% off your first order, or 20% off your first month if you purchase a subscription. If you are interested in collaboration or sponsorship, please contact me.

My Historically-Inspired Morning Routine

I’ve written before about my vintage-inspired routines, but lately, I’ve been finding myself going even further back in history for inspiration. Because the summer always makes me yearn for airy muslin dresses, I’ve been stuck in the Regency period lately. And because I never just limit myself to fashion or beauty, I’ve found the practices of the Regency period bleeding into my morning routine.

Since having a baby, the early morning is often the only time I get entirely to myself, and adding childcare to my morning routine has meant that I have to rise particularly early. While my hours may be more akin to that of a Regency servant, I’ve taken some inspiration from Regency middle and upper classes to carve out a few quiet moments to myself in the morning.

I rise between 5:30 and 6 a.m., and wash up. I shower every morning, although it is often a very quick shower to wash my body and face, while I keep my hair protected in a cap or turban. I spritz my clean skin with rosewater and apply a few drops of facial oil, put on a robe, and go into the kitchen.

One thing I’ve learned is that I no longer wake ravenous, so I don’t need to make a full breakfast immediately upon rising. In true historical fashion, I’ve started eating my breakfast around 10 a.m. in my office. But I need something to get me through my commute, so I’ve been making a cup of drinking chocolate. I’ll share more about my particular recipe a little further on, but while my chocolate boils, I usually have enough time to prepare the few things I need to bring to work for my breakfast and lunch: some sliced bread and cheese, a couple boiled eggs, some fruit, and a salad.

To make my chocolate, I bring water to a boil, add chopped chocolate, spices ground in my mortar and pestle, and sugar. I stir until the chocolate melts, and then bring it to a simmer. Then I remove it from the heat, add cream, and whip it to a froth. This is poured into a cup or mug and enjoyed with a chapter or two of a book. I’ve lately tried to keep myself from opening up my devices too early in the morning (although I often fail to resist temptation), and instead have been reading classic books. I recently finished Jane Eyre and enjoyed it immensely.

By the time I finish my chocolate, Elliot and Dan have usually woken up, so I sit and nurse Elliot while Dan takes his shower. Once both have finished, I can make the final touches to my skin care by applying sunscreen, and then dress my hair, dress my body, and put on a little makeup. Then, I can gather my things and leave for the train station, my little oasis of calm having thoroughly prepared me for the day.

Regency-Inspired Drinking Chocolate
(inspired by this post)

1 oz. unsweetened chocolate
2 cardamom pods
3 allspice berries
1 Tbsp. of sucanat (unrefined sugar)
1 cup of water
2-3 Tbsp. heavy cream

Bring the water to a boil in a small saucepan. Break open the cardamom pods and empty the seeds into a mortar. Add the allspice. Grind the spices to a powder with the pestle. Chop the chocolate. Add the chocolate, spices, and sucanat to the boiling water. Stir until the chocolate has melted and blended with the water, then bring back to a simmer. Remove from the heat and add cream. Whip to a froth and serve. Makes one generous cup.

Outing: Republic Restoratives Distillery Tour and Tasting

I’m back from my whirlwind wedding weekend, and I thought I’d share my fun, post-wedding outing with you. The day after the wedding, Mr. Tweed and I started out the day at our favorite coffee shop to have a little breakfast and see a few of our guests who stuck around town overnight. Then, we ran some errands, including a trip downtown to gather last-minute necessities for our upcoming honeymoon. While we were downtown, my sister (in from Australia for the wedding!) mentioned that she was going to tour a local distillery later that afternoon. So we stayed downtown and met her.

The first thing to understand is that my sister is a bit of a whiz when it comes to whiskeys of all kinds. She runs a sort of educational and networking group that introduces different kinds of whiskeys to a wide audience. As a lover of brown spirits myself, I heartily approve. So when she mentioned a drinks-related outing, I leapt at the opportunity.

Republic Restoratives is a distillery and tasting room in the heart of Northeast D. C., where, because of the peculiarities of D. C. law, they can ferment, distill, age, bottle, sell, and taste their own small-batch spirits. Currently, the only entirely-in-house spirit is their Civic vodka, because they are only about a year old. But give it a year or so, and there will be in-house bourbon and rye. Currently, they offer a bourbon and a rye that they blend and finish themselves, as well. The tour and tasting gives you a glimpse into the process, from fermentation to barrel-aging, as well as a taste of each of the three spirits they currently offer. And off to one side is the tasting room, where bartenders whip up cocktails based on each of their spirits. The only rule is that each cocktail must have at least one of their in-house spirits. But apart from that, the bartenders are perfectly willing to get creative.

The tour itself was not only entertaining, as our guide had the personality to make the chemistry involved in brewing interesting to a wide audience, but educational. I had no idea the stringent requirements needed to call something “bourbon” versus other kinds of American whiskey. And I found their Rodham Rye to be particularly enjoyable, both in the Sazerac that I brought with me on the tour, and alone as part of the tasting.

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After the tour and tasting, we reconvened to the tasting room, where we partook of another round of cocktails. This time, I went for a Boulevardier, which is perfect for a warm spring day. Their bourbon was the perfect match against the vermouth and Campari, but I would be curious to try it again with their rye. It was a perfect way to decompress after the hectic wedding days, and enjoy the company of family I don’t get to see often. Plus, a tour and a tasting for the price of a D. C. cocktail isn’t bad.