GCTTB V2
Plucked this one out of the box to try because it smelled phenomenal and I was sure I hadn’t tried it. Turns out, that I have but it was over two years ago. Evidently it didn’t make much of an impression because I had NO recollection of trying it, though reading my tasting notes I can glean that I didn’t much like it despite a rating of ‘75’.
So, now that I AM trying it again this tasting note comes in two parts…
Part One: Cold Brew
So I cold brewed this because I figured it’d make a refreshing brew, and that the sweet, juicy smelling apricot would be a nice summery flavour. When I drank this two years ago, it appears that both times I had it were hot so this is a new preparation method for me as well.
I’m actually a little surprised and impressed with just how clearly the apricot flavour is coming across as apricot and not just some sort of generic stonefruit of vague peach/nectarine/apricot amalgamation. The black base is a little brisk, and is both malty and floral. I’d definitely say that falls into the vague characteristics of a Ceylonese black base, though the ingredients say this is a blend of Chinese and Sri Lankan (Ceylonese). It’s very nice paired with the apricot though, and it definitely does what I’d expected of it as well as delivering the flavours promised. Not much I can fault, here.
Part Two: Cocktails
So, this summer I’ve been teaching myself somewhat casually how to bar tend. Essentially, each paycheck I pick a cocktail or two that I’d like to learn how to make and then next time our drinking group is over at the house I purchase the necessary flavoured liquors for the cocktails and they (the group) purchase the harder alcohol; vodka, rum, whiskey, etc. In exchange, they guinea pig for me and they get, mostly, free drinks. The most recent thing I’ve been experimenting with is Sours. My personal favourite is Amaretto Sours, but a few nights ago I started to make Apricot Sours using Apricot Brandy, Sweet and Sour Mix, and a little bit of simple syrup.
That was before I got this tea box, but when I saw this in the box I knew that I’d have to do a “tea cocktail” variation of the Apricot Sour if I wound up liking it – and I did! So, my recipe which is a term I use loosely as there wasn’t much measuring involved was approx. 1/3 of my 25 oz. cold brew mixed with a splash of Apricot Brandy and then a ‘larger’ splash of sweet and sour mix. No simple syrup.
And it’s actually lovely! I think that the presence of the black base does wonders for taking the edge off the drink: sours are usually really dominant in flavour and I can never do more than like two of them in a night because of the acidity but I might be able to do more of these. They taste much more natural, in a way? I think that’s because of the apricot notes of the tea being a much more realistic and less sugared version of the apricot in the Apricot Brandy.
And I mean obviously these aren’t strong drinks: there’s probably equal to or less than the amount of a shot of brandy in this drink and compared to how strong I typically mix my drinks that’s basically child’s play. But tea cocktails!!! How could I not try it?
