Master tea blenders Harney & Sons are authorities when it comes to teas. Below they suggest a festive take for the day, while mixologists at N.Y.C.'s West Village restaurant Lowcountry have a boozy but delicious take on the southern favorite.
Raspberry Champagne Cordial
8 tbsp or 6 teabags Raspberry Herbal tea
2 tbsp sugar
1 bottle champagne or Prosecco (chilled)
12-18 fresh raspberries
Step 1: Bring ½ cup (120ml) of water just to a boil. Stir in the tea leaves and sugar and steep for 3 to 4 minutes. Strain the liquid into a small spouted measuring coup, pressing to extract as much liquid as possible, and refrigerate until cold.
Step 2: Pour the champagne into 6 flutes. Slightly tipping each glass, carefully pour about 1 ½ tbsp of the chilled tea down the interior side of each flute. Add 2 to 3 raspberries to each. Serves six.
Recipe courtesy of The Tea Cookbook by master tea blender and Harney family patriarch, John Harney, with Joanna Pruess.
Lowcountry Iced Tea
First muddle 4 mint leaves and 3-4 blackberries
Add ½ oz. simple syrup
Add 1 ¾ oz. of Firefly sweet tea bourbon
¼ oz. of fresh lemon juice Top with splash of water, shake and strain over ice
Garnish with lemon and mint leaves