Welcome to the G-and-Tea revolution

Because sipping on fresh-brewed tea isn’t calming enough, people are adding alcohol to their morning cuppa. 

Mischievous Australian beverage businesses are giving the humble cup of tea a cheeky modern make-over, by showing off tea's ability to pair well with alcohol.  It's a trend that we can only see increasing as we head for spring and all it's floral and botanical notes, and frankly, something that we think makes perfect sense, given the alchemy of both a good tea and a good alcoholic tipple.

Canberra-based Tea Garden Co. and Canberra Distillery launched three new tea-infused spirits at the Sydney Tea Festival recently (August, 2018): Chai me I’m boozy, Orange you glad I’m gin, and Life of the party - but they weren’t alone in combining their love of tea and booze.

Take a listen to the 9Honey Kitchen fifteen minute food-prep podcast 'What the F is for Dinner' and Food Editor Jane de Graaff unlocks the secret of naturally pink chocolate with chocolate queen Kirsten Tibballs...
https://omny.fm/shows/what-the-f-is-for-dinner/wtffdkirstentibballs/embed?style=artwork

The event line-up also featured a tea-cocktail making workshop with Ryan Gavin, national bars manager at Rockpool Dining Group, a tea-inspired cocktail bar from Archie Rose Distillery and tea-infused red and wine wines from The Rabbit Hole Tea Bar – serving drinks including Earl-Grey martinis and chamomile moscato.

It’s also a great way to make use of that forgotten, cold cup of tea…
Check out the clip above to see what we should drink more tea, or the video below on how to use beer in your cooking for the best beer batter.

This is how you use beer to make the best beer batter