Enjoy tea as a cocktail.
Chef Cynthia Gold shows how to prepare a delightful and refreshing sangria using a base of jasmine tea. The drink combines the relaxation of alcohol, with the stimulation of tea, and the antioxidants of fruit. It makes a perfect anytime cocktail.
Chef Gold features many more tea-based recipes in her book Culinary Tea. Explore this exciting culinary territory.
In the tapas tradition, to pair with the sangria, we’ve also supplied her recipe for Seared Tuna with Tea Spice Crust below. Enjoy!
Download the recipeJasmine Tea and Brandied Fruit Sangria (PDF)
Download the recipeSeared Tuna with Spice Tea Crust (PDF)
Chef Cynthia Gold, Tea Sommelier at The Boston Park Plaza Hotel & Towers, discovered her passion for tea after enlightening excursions into the tea fields of Asia.