By The Lady
Usually, we like to post every second day during the week, but for some unknown and peculiar reason we actually had a social life this week. So we apologise for the late delivery of our last instalment of Alaskan Rock Week. We decided that we wanted to get a little fancy this week and perhaps try a few little new cocktail tricks. Firstly, this cocktail (as the name suggests) includes tea as one of it’s main ingredients. We also wanted to try our hand at using dehydrated fruit because, well, why not? I had lots of lonely looking mandarins in my fruit bowl that were longing to be be put to good use. They did just the trick for dehydrating! Combine these experiments along with our flavour of the week Alaskan Rock Vodka and you’ll have one rocking (ha!) cocktail. We present to you : Bittersweet Alaskan Tea!
We used :
60mL Alaskan Rock Vodka
30mL Mandarin Syrup (see recipe below)
1 cup (250mL) T2 Turkish Cherry Tea (left to cool down)
1 dehydrated mandarin slice
1/2 teaspoon mandarin powder (ground up dehydrated mandarin segments)
Lots of ice
Mix the vodka, Campari, mandarin syrup and room temperature tea in a cocktail shaker with lots of ice. Shake it guuuurl! Strain into a large glass. Dust the top of your drink with the mandarin powder and place one slice of dehydrated mandarin to garnish.
With a little preparation, this beauty is a super easy cocktail! Don’t be scared by the mandarin syrup and dehydrated mandarins. This is all REALLY easy, it just takes a little forward thinking. Apparently, you can buy dehydrators for your dehydrating purposes, however I just set my oven to the lowest temperature possible (90°C on my oven) and placed my slices and segments on separate trays and left them in the oven for approximately six hours. The segments possibly could have come out earlier, as they were smaller pieces than the whole slice but they do have a lovely caramelised flavour that is quite appealing. Also, for the purpose of this drink where I actually ground up some of the segments, I don’t think it really matters whether they are a little extra dehydrated.
We also decided to make a mandarin syrup while we were on the mandarin bandwagon. Again, this was super easy and I would say you could use any fruit you fancy.
1 cup sugar
1/2 cup water
2 mandarins, split into their segments
2 drops of vanilla essence
Combine water and sugar in pan over medium high heat. Add mandarin segments and vanilla essence. Bring to boil then simmer for a few minutes. Remove from heat for at least 20 minutes. Press on mandarins to release all the flavours. Strain syrup liquid into a jar/bottle/container.
The Bittersweet Alaskan Tea was a very tasty cocktail and far too easy to drink. We can definitely see ourselves offering up big pitchers of this to friends and family on a regular basis! The drink was a perfect balance of the sweet flavours from the tea and fruit as well as the bitter tones from the Campari. It was a very pretty colour, with the tea being a very similar colour to Campari which gave the drink a lovely vibrant colour. Additionally, after the mandarin slices had been dehydrated it brought out some deeper orange/red tones, which complimented the colour of the drink well. Be careful though as it is deceptively strong, that beautiful mix of a lot of alcohol without that overwhelming booze flavour. Pace yourself friends.
Well the Bittersweet Alaskan Tea brings us to the end of Alaskan Rock Week. We hope you have enjoyed our week long engagement with this great vodka, we know we have!
Disclaimer: The Cocktail Challenge was provided a free sample bottle of Alaskan Rock Vodka for this article. Although this post is sponsored all opinions are our own.