Or Matcha Mercredi. If you like French better than Spanish. Or Matcha suiyōbi if we are to be culturally (if not alliteratively) correct. And apparently the Japanese term for Wednesday means water day. And you need water to make tea. How apropos.
Although this matcha is mixed with juice. Fuck. I can’t work without wine, guys. But I will.
Because apparently:
I would drink the shit out of the citrus matcha. It tastes of orange and pineapple and has a bit of texture but not too much. Well. Almost too much but it has the right amount of texture to make you say to yourself: this is health in a wine glass. I am doing something good for me.
I’m big on the psychosomatic response. It is reallll.
On the coconut flavor: it did not taste tooooo coconutty which in my book was good. And it had fiber so my digestive system was pleased. In fact it was more savory than the citrus flavor, I thought. So I would drink both of these. I’d choose the citrus as my first pick though.
There was a rougher texture to the coconut flavor. Which if you like pulp you’d be into. So if you like pulp and coconut go with that. If you just want tasty greens with the added benefits that come with matcha do that. Yea, antioxidants!
No more aging, here I come. I stopped doing that eons ago.
Well crap. I found another food rabbit hole I could see myself going down. Or maybe I should say another sensory rabbit hole–I did a perfume smelling recently that was so similar to wine tasting that I would have left intoxicated even if my friends had not poured a round of port to keep our mouths occupied whilst our noses did the heavy lifting.
But perfume is a rabbit hole for another blog. I wanted to learn of tea. Actually that’s not true. I hadn’t thought much about tea then Teavana was all “come play with teas with us” and I all like “totes!” Except you know that is sort of a lie because I would never say totes in a non-ironic sense of the word. I just said “yes”.
And then I said “extra yes please” (to myself anyway) as I contemplated the tea cocktail possibilities. Fast forward to about 6 minutes 45 seconds to see the cocktail. Or watch it all because we’re funny and stuff:
Let’s start with the Teavana wrongs: so corporate.
Okay I am done.
What Teavana gets right: The passion of the people making tea there. The pure rock sugar crystals they gave me to add to my ever-growing sugar collection (I’ve got nine types of sugar now). The really uber-cool tea brewer thingamajig where you load sweetener and tea in and let er’ rip then set the sucker down on top of your cup and like magic it drains out the bottom into the vessel you will bear to your thirsty lips.
Oh and feast your eyeballs on these big ol’ containers of rock. Sugar:
And then the tea blends. They are pure products. I was tempted to actually snack on some such as the citrus lavender sage blend. Hunks of dried fruit in an herbal and mildly herbal blend? Yes please. Another snack tea was the (unfortunately) excellent peppermint white chocolate blend. Unfortunate because I would sooooo turn up my nose at it if it didn’t smell like heaven and make as good an ice cream topping dry as it does steeped in to tea submission.
They have a good thing going there. A whole wall full of flavors that can be mixed and matched and sniffed and swirled. It was like wine tasting but I didn’t need a designated driver.
Enough of the praise. Let’s booze this shiz-nit up! Because I hate driving enough to create a situation requiring a driver. I made a cocktail with gin and the grapefruit strawberry green tea blend I brought home. I added homemade limoncello and fresh grapefruit juice. Lastly came a dose of bitters, and eventually (as you will see in the video) an extra garnish. So WATCH if you haven’t yet. Ooh, and making a pink cocktail gave reason to make a punny name for me tea-based drink: The Pink-ies Up
Funtimes! Happy! Come fetch my tipsy arse and take me home dear driver!
The Pink-ies Up an original Ellen Clifford tasty delight
For infused gin:
1/2 cup gin (I like Hendrick’s)
1 1/2 tsp. strawberry grapefruit green tea mix
Steep for about 45 minutes then strain. You’ll know the time is right when the gin is pink.
For the drink:
1 1/2 oz. infused gin
1/2 oz. freshly squeezed pink or red grapefruit juice
1 oz. limoncello
4 dashes Angostura bitters
extra dry tea mix to garnish
Shake all but the extra tea with ice. Strain into chilled glasses. Sprinkle on some dry tea.
It doesn’t look like much:
Which is why I put it in a wineglass and use kick-arse ice cubes:
Can’t be goth-ish without the skull and crossbones ice cubes.
This drink is ridiculously easy and delicious: Ginger tea. Or ginger water, if you prefer. Or you could call it an infusion or even a tisane. But since this is my StupidSimpleSummerSippable I am calling it SSSS. To be pronounced like you are an angry snake.
SSSS(taught to me by my awesome neighbor Sheila-maybe I should add another S)
Slices of ginger root
Water
Bring water and ginger to a boil. Take off heat an let sit for a half hour or so. Strain and chill. Garnish with cool ice cubes, a slice of lime, or whatever you fancy. Also delish with a splash of pomegranate or cranberry juice. Ssssooooo refreshing.
Scrumptious Gruel 