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TEA COCKTAILS TO ENCHANT
PUNCH
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POLO PUNCH
STAUNTON
COCKTAIL
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COCKTAIL
PUNCH
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POPPY PUNCH
CHOOSE ONE OF OUR REFRESHING
SUMMER COCKTAIL RECIPIES
EACH HAS BEEN INSPIRED BY OUR FINE FOODS RANGE
AND RICH HISTORY OF EXPLORATION
POLO PUNCH COCKTAIL
INGREDIENTS (TO MAKE 4 SERVINGS):
The East India Company Blend 68 White Tea
The East India Company Hibiscus Cordial
Champagne
INSTRUCTIONS:
Brew The Blend 68 Tea by placing 6 silk pyramid tea bags into a teapot, infuse with off the boil water, filling the pot
only half way. Stand for 5 minutes, strain into a jug. Leave to chill in fridge. Once chilled add a handful of ice and 4 to 6
tablespoons of Hibiscus Cordial, stir well and strain into another jug. Add in a bottle of champagne and pour straight
into high flutes pre-prepared with a cherry in the bottom of glass and chilled.
THE GEORGE STAUNTON COCKTAIL
INGREDIENTS (TO MAKE 4 SERVINGS):
East India's Staunton Earl Grey Tea
East India's Orange Blossom Cordial
Cointreau
Orange, lemon and lime
Ice
INSTRUCTIONS:
Brew the Staunton Earl Grey Tea by putting 6 heaped teaspoons of the tea into a teapot and infusing with boiling
water, filling only halfway. Leave to stand for 4 minutes and strain into a jug. Place in fridge until chilled. Add a handful
of ice and 4 tablespoons of Orange Blossom Cordial. Add 4 tablespoons of Cointreau and adjust according to taste.
Stir well and add to highball glasses. Slice the orange, lemon and lime to garnish.
POPPY PUNCH
INGREDIENTS (TO MAKE 4 SERVINGS):
The East India Company Blend 65
The East India Company Poppy Cordial Pimms
Cucumber, Pomegranate & Ice
INSTRUCTIONS:
Brew The Blend 65 Tea by placing 6 silk pyramid tea bags into a teapot, infuse with off the boil water, filling the pot only half
way. Stand for 5 minutes, strain into a jug. Leave to chill in fridge. Once chilled add a handful of ice and 4to 6 tablespoons of
both; EIC Poppy Cordial and Pimms, stir well and strain into another jug. Using a high ball glass, garnish with ice, cucumber
and pomegranate. Serve with a straw.
SUMMER DRINKS MADE EASY
Celebrate summer when you blend our delicious tea with a fruity or flowery cordial to create your new favourite summer cocktail,
– sit back, sip and enjoy.
THE STORY OF PUNCH
From India Pale Ales to Gin and Tonic, The East India Company influenced the revelry scene in the 17th and 18th centuries.
Arguably, though the most interesting cocktail they introduced to England from India in the early seventeenth century was the Punch. In those
days known as Paanch, which translates to mean 'five' in Hindi – this referred to a drink made of five ingredients: water, fruit, tea, sugar and alcohol,
and was a summer elixir used to escape the searing Indian heat.
Over time the word for this wonderful combination of flavours slowly changed to ‘Poonch’ and then ‘Punch,’ as we know it today.
For more recipes visit Tea Cocktails