Tay Tea's recipe for a Nefertiti Cocktail is featured in the brand new cookbook Recipes from Many Kitchens, which compiles a mouthwatering global farmers market of exquisite dishes and drinks. So pleased to be included in its pages!
Nini Ordoubadi’s incredible blended teas lend themselves perfectly to cocktails. I once infused an entire bottle of gin with her Muse Tea for a party and made cocktails from it that were the star of the evening. Nini makes this cocktail with her wonderful Nefertiti blend made with black tea, pomegranate, vanilla, blackberry leaves and calendula petals that definitely all work to make the drink extra special but it’s still fit for a queen if you’re using regular black tea. The pomegranate seeds make it somehow seem slightly sinful and decadent.
Makes 1-2 drinks
- 4 ounces (120ml) freshly pressed pomegranate juice
- 2 ounces (60ml) black tea, chilled (an Earl Grey or English breakfast would work well)
- 2 ounces (60ml) gin
- Ice for shaking and serving
- Pomegranate seeds for garnish
Mix all ingredients in a cocktail shaker and pour over ice. Garnish with extra pomegranate seeds. You can absolutely multiply this recipe into a pitcher just add the ice into the glasses before serving and not into the pitcher.
-- Many Kitchens, 2016