A Toast To Summer Nights To Come

1 oz. prepared Numi Berry Black Tea

1 oz. Crème de Cassis

3 oz. Champagne

Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use.

Pour chilled tea and Cassis into glass and stir.

Tilt glass and slowly fill with Champagne.

1 ½ oz. Numi Emperor’s Puerh Tea

1 ½ oz. Van Gogh BLUE Vodka

3 oz. Frozen Cubed Cantaloupe

1 oz. Coconut Milk

Splash of Lemon Juice

 

Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use.

Combine and blend ingredients in blender, adding a splash of lemon for each serving.
Serve on the rocks, garnish with Lemon Wedge.

 

Created by James Labe.

1 Numi Decaf Ginger Lemon Tea Bag
3 oz. fresh Cucumber Juice
1 ½ oz. Tequila
Splash of Lemon Juice

 

Infuse one tea bag in Tequila for thirty minutes, then remove bag, squeezing out excess.
Combine and stir ingredients.
Serve on the rocks.
Garnish with Lime Wedge.

 

Created by James Labe

1 ½ oz. prepared Numi Earl Grey Tea
1 ½ oz. Van Gogh Oranje Vodka

Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. 

Combine and stir ingredients.
Serve on the rocks, garnish with Lemon Wedge.

Created by James Labe

¾ cup (one steeped teabag) Numi Orange Spice Tea
¼ cup fresh organic lime juice
1 teaspoon agave

Splash of ginger ale.

Place mix in a shaker and shake for 10 seconds
Serve Chilled.

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