The Top Hat
Ingredients: 1 oz Qi Black 2 oz Ten Cane white rum 1 oz Antica sweet vermouth Splash of bitters Splash of cranberry juice Instructions: Stir on ice. Then serve in cocktail glass. Garnish with a cherry. **This recipe was created by Michael Adams**
The Rickshaw
1 oz Qi Black 1 oz Qi White .5 oz Lemon juice .5 oz Orange juice .75 oz Simple syrup Instructions: Shake ingredients well and strain into a sugar-rimmed martini glass. **This recipe was created by Joselmo Solis**
Mint Black Tea Martini
Ingredients: .75 oz Qi Black 2 oz Hangar One (Straight) .5 oz Simple syrup 10 Fresh Mint Leaves Instructions: Muddle mint leaves and simple syrup. Add ice. The add Qi Black and H1 Straight. Shake well, then strain into martini glass. Garnish with a lemon wheel. **This recipe was created by Evan Rorabaugh**
The Wayne
1.0 oz Bulleit Bourbon 0.5 oz Qi black tea liqueur 0.5 oz Leopold’s orange liqueur 1.0 oz Sweet Vermouth Dash of angostura bitters Instructions: Pour all ingredients into tall glass on ice. Stir and add dash of angostura bitters.
Asian Fetish
**This recipe is a Gintender original** Ingredients: 1.0 oz Qi Black Tea Liqueur 1.0 oz Soho Lychee liqueur 2.0 oz Chilled black tea Lychee fruit Instructions: Prior to concocting this cocktail, make a batch of black tea and chill in fridge. Be sure to leave tea bag(s) in the water for at least [...]
Tortoise and the Bare
**This recipe is a Gintender original** Ingredients: 1.25 oz Qi Black Tea Liqueur .75 oz of Runny Honey (1:3 honey to water) 1.0 oz of Vodka 1.0 oz of Lillet blanc Dash of Peychaud’s bitters Dash of Regan’s orange bitters Instructions: Shake ingredients over ice and strain into a martini glass. Add a dash of [...]
Ingredient of the Month: Qi Black Tea Liqueur
Pronounced “chee”, Qi Black tea is an ingredient we immediately latched onto due to its uniqueness. It is made in small batches in California. It has the alcohol proof of a typical vodka, the smokiness of a scotch and it is defined as a liqueur. The smokiness is particularly striking and is obtained from infusing [...]
