Tea Cocktail: Labrador Cobbler

Labrador Cobbler

By Patrice Plante, Mixologist of Mr. Cocktail

This delicious cocktail combines the cool tannins of Labrador tea with those of grapes used in the preparation of pisco.

Ingredients

• 90 ml (3 oz) cold-infused Labrador tea (see recipe below)
• 37 ml (1 ¼ oz) of pisco
• ¼ ounce (7 mL) agave syrup
• 15 ml (½ oz) of lemon juice
• Crushed ice cubes
• 30 ml (1 oz) sparkling water
• Berries or seasonal herbs (to decorate)

Preparation

1. Place Labrador tea, pisco, agave syrup and lemon juice in a highball glass filled with crushed ice cubes.

2. Stir lightly with a spoon and add the sparkling water.

3. Decorate with berries or seasonal herbs.



COLD-INFUSED LABRADOR TEA

500 ml (2 cups) of cold water
2 tbsp. teas of Labrador tea

Put the water and tea in an airtight container. Stir well. Let it steep in the refrigerator for 48 hours to concentrate the flavours.