How do you take your coffee? For me, for this drink at least I’ll take mine double double. As in double cashew milk and double the whiskey. This cocktail is versatile as you can serve it hot, as a martini or iced on a warm summer’s day. As someone who has a tumultuous relationship with dairy products (I can barely tolerate them… pun intended) I am always on the look out for substitutes.
If you’re dairy-free (or even if you’re not) and haven’t tried quangzhou milk oolong tea yet you have been missing out! This rare oolong tea is unlike any other tea I’ve had before and has such a wonderful origin story. Call me a romantic but I love me a good love story. Now this tea, which comes from the Wuyi Mountains of China, came to be when the moon fell in love with a comet. As the comet passed by the moon in the night’s sky it was love at first sight. Quickly disappearing, the moon, shocked by the comet’s quick departure cried cold, milky tears which fell from the sky onto the tea fields. When the farmers awoke and checked on their crops they found that the leaves had developed a unique milky characteristic.
Now the Copper Café features a milky oolong tea syrup combined with Forty Creek Copper Pot Canadian rye and instant coffee among other ingredients. Now before you feed in to the stigma around instant coffee you’ve got to try this cocktail – it’s surprisingly delicious and doesn’t require you to brew any beans. Take my word on this one, your morning coffee just got a whole lot better.
2.0 oz Forty Creek Copper Pot Reserve
0.5 oz Nescafé Rich French Vanilla Instant Coffee
0.5 oz Quangzhou Milk Oolong Tea Syrup**
2.0 oz Unsweetened Cashew Milk
2 dashes Scrappy’s Chocolate Bitters
Depending on if you’d like this cocktail to be hot or cold, in a cocktail shaker add the Nescafé and one ounce of hot water. Stir until dissolved. Add ice, rye, syrup, bitters and cashew milk. Shake and strain into a a rocks glass or martini glass (or “more whiskey please” tea cup). Feel free to heat, add ice or serve it up however you please.
**To make the Quangzhou Milk Oolong Tea Syrup, add 3 tbsp of tea to 1 cup of water and 1 cup of berry sugar. On medium heat bring to a boil and then turn down to low heat and let simmer for approximately 5 minutes. Then through a fine strainer, strain mixture and get rid tea. Refrigerate and enjoy!