The flavour of Pu-erh is rich and unique, appealing to experienced and adventurous palates. This makes it a compelling mixture to create a more sophisticated cocktail. As an infusion, its deep hue and hearty liquor lends itself to the luscious elements of a sangria. Make this recipe your go-to for the warmer months to come.
- 1 peach, cored and sliced
- 12 strawberries, slied
- 1 orange, segmented
- 2 tbsp Pu-erh tea leaves
- 240ml boiling water
- 75 ml Grand Marnier
- 400ml red wine
- Ice cubes
- Place the fruits in 1.4 litre glass jug
- Place the tea leaves in a teapot, add the boiling water, and steep for 4 minutes.
- Leave to cool and pour into the jug. Add the Grand Marnier, wine, and ice cubes, and stir.
Serve in wine glasses.
Tip: Try making this cocktail ahead of time so it can sit in the fridge for a few hours and allow the fruits to soak up the wine, cognac, and Pu-erh. (Add ice cubes before serving.)
To purchase Pu-erh loose leaf tea online please click here.
Recipe courtesy of The Tea Book by Linda Gaylard