November 13, 2013 - (3) Cáscara Tea Cocktail Recipes
Posted by Melissa Raftery on November 13, 2013 0 Comments
Recipe 1: Hot Cáscara Toddy
- 18 grams cáscara tea
- 1 tablespoon of orange marmalade. We recommend Nervous Nellies Sunshine Road marmalade
- wedge of lemon (optional)
- 1.5 oz of regular or spiced rum
Steep 18 grams (3 tbsp) of cascara in 10 oz (just off the boil) water for 4 mins. Before pouring, add to a mug: dollop of orange marmalade, 1.5 oz (single shot) of rum. Stir & taste. Add squeeze of lemon for extra lift.
Recipe 2: Iced 'Black Pepper and Spice' Cold Brew Cáscara Cocktail
- 1/2 pound cascara tea
- 15-20 black peppercorns (some crushed)
- 1 cinnamon stick
- 2 tbsp dried hibiscus leaves
- 10-15 cloves
- 1 tbsp dried orange peel (optional)
- cheesecloth or large filter for straining
- 1.5 oz spiced rum
In a large glass jar, add 1/2 pound cascara tea & 7 cups cold filtered water. Shave a small amount off cinnamon stick, then add entire stick to brew. Mix in above remaining ingredients, agitating gently. Allow to sit overnight for 10-12 hours. Strain. Mix 2/3 cascara cold brew to 1/3 spiced rum. Pour over ice.
Recipe 3: The 'Winter Warmer' Coffee Cocktail (as borrowed from Little Red Roaster in the UK)
- 3.5 oz of Brandy, Cognac, or Southern Comfort
- 100 grams brown sugar
- 50 grams cascara
- 1 cinnamon stick
- 5 cloves
- 1 orange
- vanilla extract
Brew 50 grams of cascara tea with 18 oz water for approximately 4 mins in a french press or teapot. Strain.
Add 100 grams brown sugar, 3.5 oz water, 5 cloves, stick of cinnamon, and splash of vanilla extract to a saucepan. Gently heat until fully dissolved. Remove from heat just before the boil. Add the cascara and a couple of slices of orange peel to the syrup and set aside to cool slightly for a few mins. Finally, add a generous splash of Brandy (or Congnac or Southern Comfort) to mixture.