Holiday cocktail recipes just got cheerier. Our limited edition Rosy & Bright blend of direct trade black tea, organic rose, hibiscus, and cinnamon got a Tom Collins twist with Glittercat barista Micah. She's shared her tea cocktail recipe with Big Heart Tea Co., and we are pumped to get cozy with it!
THE BARISTA
Micah Gause is a pleasantly caffeinated writer and artist from the South. Currently residing in Phoenix, AZ with her partner and 2 kitties, Micah runs a solo copywriting + brand strategy business, First Light Social.
When she’s not writing, you can find Micah hopping on a plane to sling literal glitter at Austin Opera on the wig + makeup team or taking a funky class- she’s got layers, y’all. She stumbled into coffee via the food service industry and hasn’t looked back since. Her favorite coffee memory includes all the Saturdays she (usually) spends in coffee shops trying new menu items with her boo.
ABOUT THE COCKTAIL, FROM MICAH:
Rose is not the most wintery ingredient, but the spice gives it this festive twist that makes it perfect for the season. I wanted something refreshing and light- the perfect brunch cocktail. I knew that this tea would work so well as a syrup in a cocktail since it is so aromatic and full of delicious flavors. The herbal blend really inspired me to move in a specific direction and it turned out so well.
The syrup recipe will make an 8 oz jar perfect for mixing into cocktails, other teas, for flavoring sparkling water, or to top desserts! The cocktail recipe makes one drink.
ON TEA:
Tea was my first love, even before coffee. It was a nightly ritual for me for a long time. Now that I have found other loves, I’m happy to combine them to create another thing I can love and enjoy. I was so excited when BHT reached out because I am definitely a fan.
THE RECIPE
Makes 1 drink
Ingredients:
- 2 oz dry gin
- 1 oz lemon juice
- 1 oz Rosy & Bright Herbal Tea Simple Syrup
- Sparkling water
- 1 cup white sugar
- Optional Garnish: Lemon wheel and/or maraschino cherry
First, the syrup!
Makes 1 8oz jar
- Heat 1 ¼ cups water to 185 degrees Fahrenheit.
- Steep 4 Rosy & Bright tea sachets in 1 ¼ cups in water for at least 30 minutes.
- Cut open sachets, and add herbs to the tea.
- Transfer tea + herbs to a saucepan.
- Boil tea + herbs + 1 c white sugar until sugar is dissolved.
- Transfer to jar and cool.
Now, the cocktail.
- Add gin, lemon juice, and simple syrup to shaker.
- Fill the shaker with ice.
- Shake vigorously for 30 s.
- Strain into a wine glass.
- Top with sparkling water.
- Optional final step: garnish with lemon wedge + maraschino cherry.
- Enjoy!
keep it rosy. keep it bright.