Perfect Cup of Tea

1. Fill an empty kettle with fresh cold water, letting the water run a little before filling the kettle so the water will be fully oxygenated, which brings out tea's best flavours.
2. Heat to a brisk boil.
3. Heat a teapot thoroughly by filling with boiling water. Never use an aluminum, cast iron or tin teapot (changes the taste of the tea.) Swirl hot water around to warm the body of the pot, then pour out the water.
4. Into the teapot, put 1 rounded teaspoon loose black tea for each cup of tea to be brewed, and 1 for the pot. Add 2 tsp. for the pot for iced tea.
5. If using teabags, use 1 teabag for 2-4 cups of tea (depending on strength and size of cup).
6. As soon as the water reaches a rolling boil, pour it over the tea leaves and cover the teapot. (For each cup of tea, pour 1 cup boiling water into the teapot.) Over-boiling the water lets too much oxygen out of the water and the tea will taste flat. Using water that hasn't come to a real boil will not draw out the flavour of the tea properly.
7. Cover pot, allow tea to steep 3 minutes for small leaf tea, 5-6 for large leaf tea or herb tea.
8. Stir the brew gently before straining the tea as it is poured into the teacup (loose tea) or remove the tea bag or bags before pouring.
9. Don't use a tea cosy to keep the teapot hot as the tea will stew.
10. Don't let the tea brew in the pot too long as the tea will release bitter tannin. Only brew as much as you will drink. Instead of letting the brew sit longer, for a stronger tea, use more leaves.

Iced Tea

• 6 tea bags
• 4 cups boiling water

1. Place tea bags in heatproof pitcher or large glass measuring cup. (If using tea bags with strings, tie the strings to the cup handle to make it easier to remove them from hot liquid.)
2. Add boiling water and let steep 3-5 minutes (5 for herbal tea).
3. Remove tea bags.
4. Cool at room temperature 2 hours, then store in refrigerator. Don't put directly into the fridge or the tea will be cloudy.
5. Serve cold tea over ice (makes 5 glasses with ice).
6. Sweeten with cooled sugar syrup if desired and garnish with mint, lemon, or lavender sprigs.

Sugar Syrup: In a small saucepan over medium heat, cook 1 cup water + 1 cup sugar until sugar is dissolved, syrup is clear and surface is covered with bubbles. Remove from heat, allow to cool, transfer to a jar and use in tea. Store leftover syrup, covered, up to 2 weeks in the fridge.

Lemon Ginger Iced Tea

Makes 8 servings

• 6 bags lemon herbal tea
• 1/4 cup granulated sugar
• 1 2-inch piece fresh ginger, sliced

1. Steep tea bags in 8 cups boiling water 4 minutes. Discard bags.
2. In saucepan, bring 1 cup water, sugar and ginger to a boil.
3. Reduce heat to medium-low, simmer 5 minutes.
4. Add sugar mixture to tea and let cool to room temperature, about 30 minutes.
5. Refrigerate until cold, about 2 hours.

Hot Ginger Tea for 6-8

• 4 black tea bags
• 2 sticks cinnamon 3" long
• 8 cloves
• 2 large pieces crystallized ginger
• 3-4  Tbsp sugar
• 6 cups boiling water
• oranges slices, quartered

1. In a large teapot, place: tea bags, cinnamon sticks, cloves, crystallized ginger cut in thin slices, sugar.
2. Pour on boiling water.
3. Steep 3 minutes.
4. Remove tea bags.
5. Steep 5 minutes.
6. Pour tea into cups.
7. Float a quarter slice of orange in each cup.

Spiced Orange Tea for 6

• 1 quart freshly drawn water
• 1/2 cup sugar
• 4 whole cloves
• 1 stick cinnamon
• 2 rounded teaspoons loose black tea OR 2 large tea bags
• 1 cup orange juice
• lemon or orange slices

1. In a 2 quart pot, combine: water, sugar, cloves, cinnamon.
2. Stir over medium heat until sugar dissolves.
3. Increase heat and bring mixture to boiling.
4. Put tea in a preheated teapot.
5. Pour in the hot spice mixture.
6. Cover and steep 3 to 5 minutes.
7. Heat the orange juice until hot.
8. Strain the tea and return to teapot.
9. Mix in the hot orange juice.
10. Serve with lemon or orange slices.

Party Drinks

 Sugar Syrup

• 4 cups sugar
• 1 cup water

Combine sugar and water in saucepan.

Stir over low heat until sugar is dissolved.

Simmer until liquid is clear (about 3 minutes).

Cool. Store in a glass jar, refrigerated.

Makes about 3-1/4 cups.

Iced Tea (black tea)

If you  have sugar syrup already made, you can leave out the sugar and stir in sugar syrup to taste in individual glasses.

Serves 4-6

• 12 Orange Pekoe tea bags
• 3L water
• 3/4 cup granulated sugar
• 2 lemons, cut into 1/8 inch slices

1. Bring 3L water to a gentle boil, then remove from heat.

2. Add tea bags, let steep 5-7 minutes.

3. Remove tea bags and stir in sugar until dissolved.

4. Chill in a pitcher in the fridge.

4. Stir in ice and lemon slices just before serving (lemon rind will make tea bitter if left in)

Fruit Punch

• 1 can pineapple juice
• 1 can grapefruit juice
• 1 can frozen concentrated orange juice
• 4 to 6 cups water
• juice of 1 lemon
• 1 bottle club soda
• 1 to 2 lemons or oranges, sliced
• 1 package frozen strawberries or grapes.

Lemonade #1

Makes 1 quart. For quick lemonade, use instant dissolving sugar and stir directly into cold water, then add lemon juice

• 1/2 to 3/4 cup sugar
• 3 to 4 cups boiling water
• 1/2 cup fresh lemon juice

1. Dissolve sugar in water as per sugar syrup instructions above.
2. Refrigerate, when cool stir in lemon juice.
3. Serve ice cold with crushed ice or ice cubes.

Lemonade #2 or Limeade

Makes 8 cups. Substitute fresh lime juice for lemon juice to make limeade.

• 1-1/2 cups sugar
• 1/2 cup boiling water
• 1-1/2 cups fresh lemon juice (6-8 large lemons) or lime juice
• 5 cups cold water
• garnish: lemon or lime slices, fresh mint sprigs

1. Stir together sugar and 1/2 cup boiling water until sugar dissolves.
2. Stir in lemon juice.
3. Stir in 5 cups cold water.
4. Garnish if desired.

Birthday Party Lemonade

1. Add a little honey to lemonade made fresh or from frozen concentrate.
2. Just before serving, add a little ginger ale or soda water to make it fizzy.
3. Pour over ice and float a strawberry or maraschino cherry on top.

Lychee Slush

• 1 540 mL can lychees
• ginger ale
• apple juice
• lychee liqueur or plain vodka
• limes
• ice
• raspberries (for garnish)

1. To make six drinks, in a blender puree 1/2 the can of lychees with 2/3 cup syrup from the can.
2. Blend in until smooth: 3/4 cup ginger ale, 1/2 cup apple juice, 2 Tbsp lime juice  and 1/3 cup lychee liqueur OR vodka
3. Add 2 cups ice and crush until slushy.
4. Pour into 6 glasses and garnish with lime wedges and fresh raspberries.

Old Fashioned

• 2 oz bourbon
• 1 tsp apple cider syrup
• 3 dashes angostura bitters
• 1 strip orange peel

Rum Punch

• crushed ice
• 2 cups amber rum
• 1/4 cup lime juice
• 2 shots grenadine
• 2 shots cane or maple syrup
• 1 shot orange syrup
• 5 dashes Angostura bitters

Half fill a pitcher with crushed ice, add ingredients, stir.

Pour punch over crushed ice in highball glasses.

Add a stir stick.

Frozen Habitant (Whisky Sour)

• 4 oz Canadian rye whisky
• 2 oz pure  maple syrup
• 2 oz strained fresh lemon juice
• 6 dashes Angostura bitters
• 2 cups ice cubes
• paper straws

1. Stir together: whisky, maple syrup, lemon juice, bitters.
2. Cover and freeze at least 6 hours and up to 2 days. This won't get solid because of the alcohol, but will get very cold.
3. Place 2 lowball glasses in freezer just until chilled.
4. Pour drink  mixture in a blender and add 2 cups ice cubes. Blend until smooth.
5. Divide among chilled glasses and serve with straws.