Recipes to Try / How to Pair Our Teas
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Orange Pekoe Scones -
35 Mins
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Difficulty:
Orange Pekoe Scones
- Yield: Makes 8 - 4oz Scones
- Prep Time: 10 Mins
- Bake Time: 30 Mins
- Total Time: 35 Mins
Ingredients
- 1907 Orange Pekoe (Lot 35-Tea Bags)– 2 Bags
- 1 ½ Cups All Purpose Flour
- Sugar – 1/3 Cup
- Salt - ½ Teaspoon
- Baking Powder – 2½ Teaspoons
- Butter – ½ Cup (frozen small cubes)
- Heavy Cream – ½ Cup
- Honey – 2 ½ Tablespoon
- Eggs – 1 Large
- Vanilla Extract – 1 ½ Teaspoon
- Orange Zest – 1 Teaspoon
- Fresh Dates – 1 ½ Cup (Chopped)
- Eggs – 1 Large (for egg wash)
Steps
- Cut butter into small cubes and place into freezer until needed.
- Remove the tea from the bags and place in a spice grinder and blend until fine.
- Measure heavy cream and place back into the refrigerator to remain cold until needed.
- In a Kitchenaid bowl place flour, sugar, salt, baking powder and powdered tea.
- Using the paddle attachment mix the dry ingredients until combined.
- On speed 2 slowly add in the frozen cubed butter just a few pieces at a time mix until pea sized crumbles form, stop mixer once formed.
- Add in honey, orange zest, and vanilla extract.
- On low speed begin to stream in cold cream, continue to mix until the dough starts to come together.
- Add chopped dates and mix until fully incorporated.
- Remove dough from mixer and scrap onto plastic wrap, using your hands gently form a disc an inch thick. Place dough in refrigerator for 4-6 hours.
- Using a floured 3 inch biscuit cutter cut rounds and place onto a parchment lined baking sheet.
- Egg wash scones and Bake in pre-heated oven at 325F for 15-18 minutes until golden brown.
- Enjoy with clotted cream.
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Camomile Lemon Curd -
40 Mins
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Difficulty:
Camomile Lemon Curd
- Yield: Makes 4 cups
- Prep Time: 10 Mins
- Bake Time: 30 Mins
- Total Time: 40 Mins
Ingredients
- Egyptian Camomile (Lot 35-Tea Bags) – 3 bags
- Lemon Zest from 3 Lemons
- Eggs – 4 Large
- Lemon juice from 4-5 lemons or 2/3 cup
- Butter – 1 1/4 cup cubed
- Extra Virgin Olive Oil– 2 TBS
Steps
- Remove the tea from the bags and pulverize with a mortar and pestle.
- Rub together the sugar, zest and tea.
- Whisk in the eggs until everything is wet.
- Over a double boiler cook until the mixture is thick.
- Transfer to a blender or put in a new container and use a hand blender. Blend in the butter a couple bits at a time.
- When the butter is all incorporated stream in the Olive Oil. Put the mixture into flip top glass jars and seal. Let cool in the fridge overnight.
- Use the curd as a condiment on scones, shortbread or in tarts.
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Earl Grey Tea Cake -
35 Mins
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Difficulty:
Earl Grey Tea Cake
- Yield: 1 Cake
- Prep Time: 15 Mins
- Bake Time: 20 Mins
- Total Time: 35 Mins
Ingredients
- Creamy Earl grey tea (Lot 35-Tea Bags) – 12 bags
- Milk – 1.5 cups
- Butter – ½ cup
- Brown sugar – 1 ½ cup
- Eggs – 3 large
- All-purpose flour – 1 ½ cup
- Almond flour– ½ cup
- Baking powder – 1 tsp
- Raisins – ¾ cup
- Walnuts – ½ cup
- Earl grey infusion (at Room temp) – from the first part of the recipe
Steps
- Boil 1.5 cups of milk, add 12 bags of Creamy Earl grey tea, take it off the stovetop and let the tea infuse for 15-20 minutes.
- Squeeze the tea bags and strain the infusion. Let it cool to room temperature. Meanwhile, Pre-heat the oven to 300 F.
- Mix softened butter and brown sugar until creamy.
- Gradually add in the eggs and continue mixing until well incorporated and creamy.
- Sift all-purpose flour and baking powder and mix in with Almond flour
- Mix the dry ingredients into the creamed butter mixture. Followed by raisins and walnuts.
- Lastly, add in the infusion and mix till well combined.
- Pour the batter into greased, and parchment-lined loaf pan (9-inch x 5 inches).
- Bake in a pre-heated oven at 300 F for about an hour. Check with a skewer for doneness. (skewer comes out clean when fully baked).
- Cool the loaf down before unmolding.
- Cut thin slices and serve with crème fraîche.
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Brewing Up New Ideas with Lot 35 Teas
Try these classic cocktails reimagined with our Lot 35 Teas.
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Grand Bazaar Rush 
Grand Bazaar Rush
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 2 oz Maker’s Mark
- 3/4 oz fresh lemon juice
- 3/4 oz Grand Bazaar Honey Syrup (recipe follows)
- 1 dash Regan’s Orange Bitters
- Garnish: fresh grated nutmeg and cinnamon
Steps
- Measure bourbon, lemon juice, and honey syrup into a pint mixing glass.
- Add bitters.
- Fill glass with ice, cap, and shake vigorously.
- Strain drink over fresh ice in a Rocks Glass.
- Top with more ice, if needed.
- Garnish. *Grand Bazaar Honey Syrup: 1 cup clover honey + 1 cup brewed Grand Bazaar Spice Tea. Stir until well dissolved. Store refrigerated. Service: Old-Fashioned Glass
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Bella Gin Crush 
Bella Gin Crush
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 2 oz Bombay Sapphire Gin OR Plymouth
- 1/2 oz Aperol
- 1 oz fresh lime juice
- 3/4 oz Bella Coola Punch Syrup (recipe follows)
- Garnish: thin lime wheel, mint sprig (add fresh berries if seasonal)
Steps
- Measure spirits, lime juice, and simple syrup into a pint mixing glass.
- Fill glass with ice, cap, and shake vigorously.
- Strain drink over a glass filled with crushed ice (if available – or change name and serve over ice).
- Top with more ice, if needed.
- Garnish. *Bella Coola Punch Syrup: 1 cup sugar + 1 cup HOT strong brewed Bella Coola Punch Tea. Stir until well dissolved. Store refrigerated. Service: Old-Fashioned Glass
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Imperial Rye N’ Honey Old-Fashioned 
Imperial Rye N’ Honey Old-Fashioned
- Yield: Makes 1 Cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 2 oz Templeton Rye or Woodford Rye
- 1/4 oz Rich Honey Tea Syrup (recipe follows)
- 2 dashes Imperial Breakfast Tea Infused Angostura Bitters (recipe follows)
- Garnish: wide orange or lemon peel
Steps
- In a pint mixing glass or stirring pitcher, measure in spirit, syrup and bitters.
- Fill 3/4 full of ice and stir swiftly for 20 seconds.
- Fill Old Fashioned Glass 3/4 full with fresh ice.
- Strain cocktail into glass.
- Express orange peel oil over top of drink, twist peel, and then drop into glass. *Imperial Breakfast Tea Bitters: Combine 1 cup Angostura Bitters with 2 teaspoons Imperial Breakfast Tea- let infuse for 24 hours then strain. *Rich Honey Tea Syrup: 2 cups local honey + 1 cup brewed Imperial Breakfast tea. Stir until well dissolved. Store refrigerated. Service: Old-Fashioned Glass
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Gold Dragon Punch 
Gold Dragon Punch
- Yield:
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 1 1/2 oz Bacardi 8 Rum
- 1/4 oz Cointreau
- 1 oz fresh lime juice
- 3/4 oz pineapple juice
- 3/4 oz Jasmine Gold Dragon Simple Syrup (recipe follows)
- 1 dash Peychaud’s Bitters
- 1/4 oz dark rum - FLOAT
- Garnish: pineapple spear and/or leaf
Steps
- Measure spirits, juices, tea syrup and bitters into a pint mixing glass.
- Fill glass with ice, cap, and shake vigorously.
- Strain drink over fresh ice in a Rocks Glass.
- Top with more ice, if needed.
- Float dark rum.
- Garnish. *Jasmine Gold Dragon Syrup: 1 cup sugar + 1 cup HOT strong brewed Jasmine Gold Dragon Tea. Stir until well dissolved. Store refrigerated. Service: Old-Fashioned Glass
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Butterfly Wings 
Butterfly Wings
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 2 fresh mint sprigs
- 2 oz Madame Butterfly Infused Sauza Blue Silver Tequila (method follows)
- 3/4 oz fresh lemon juice
- 3/4 oz Simple Syrup (see prep recipe)
- 1 dash Regan’s Orange Bitters
- Garnish: lemon peel, fresh mint sprig, edible flower petal (optional)
Steps
- Tear and drop mint sprigs into a pint mixing glass.
- Measure in tequila, lemon juice, and simple syrup.
- Add bitters.
- Fill glass with ice, cap, and shake vigorously.
- Strain drink over fresh ice in a Rocks Glass.
- Top with more ice, if needed.
- Express lemon peel over drink and twist.
- Garnish. * Madame Butterfly Infused Sauza Blue Silver Tequila: in a large quart jar or bottle combine 3 cups Sauza Blue Silver 100% Agave Tequila + 2 Tbsp of loose Madame Butterfly Tea. Cover and shake to combine. Write time on bottle. Infuse for 12 hours and then strain. Be sure to check tea infusion often so it does not get too bitter. Service: Old-Fashioned Glass
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Market Refresher 
Market Refresher
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 1 1/2 oz Market Fresh Tea Infused Stoli Vodka (method follows)
- 1/4 Canton Ginger Liqueur
- 1 oz fresh lime juice
- 3/4 oz simple syrup (see prep recipe)
- splash of soda water
- Garnish: fresh basil leaf
Steps
- Measure in infused spirit, lime juice and simple syrup.
- Fill glass with ice, cap, and shake vigorously.
- Add a splash of soda to tin.
- Double strain into a Coupe Glass.
- Garnish.
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Falling for Darjeeling 
Falling for Darjeeling
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 1/8 oz Laphroaig Scotch Whisky – RINSE or Mist
- 2 oz Liza Hill Darjeeling Infused Gentleman Jack (USA) or Lot 40 (CAN) (method follows)
- 1 oz fresh pressed apple juice or cider
- 1/4 oz fresh lemon juice
- 1/2 oz honey syrup (1:1 - see prep recipe)
- 2 dashes Angostura Bitters
- Garnish: apple fan, fresh grated cinnamon
Steps
- Measure whisky into a Rocks Glass and lightly coat the glass, then discard and set aside.
- Add ginger slice into a pint mixing glass.
- Measure in bourbon, juices, and honey syrup.
- Add bitters.
- Fill glass with ice, cap, and shake vigorously.
- Strain drink over fresh ice into scotch-rinsed Rocks Glass.
- Top with more ice, if needed
- Garnish. * Liza Hill Darjeeling Infused Whiskey: in a large quart jar or bottle combine 3 cups Gentleman Jack OR Lot 40 + 1 Tbsp of loose Liza Hill Darjeeling Tea. Cover and shake to combine. Write time on bottle. Infuse for 6 – 8 hours and then strain. Be sure to check tea infusion often so it does not get too bitter. Service: Old Fashioned Glass
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Camomile Cooler 
Camomile Cooler
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 1 1/2 oz Belvedere Vodka
- 1 oz fresh lime juice
- 1 oz Camomile Syrup (recipe follows)
- splash of soda water
- Garnish: large orange peel, fresh grated cinnamon
Steps
- Measure spirits, lime juice, and syrup into a pint mixing glass.
- Fill glass with ice, and shake vigorously.
- Strain drink over fresh ice in a Collins Glass.
- Top with soda.
- Garnish. *Egyptian Camomile Syrup: 1 cup sugar + 1 cup HOT strong brewed Egyptian Camomile Tea. Stir until well dissolved. Store refrigerated. Option: shake in fresh strawberries or cucumber for seasonal variations. Service: Collins Glass
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1907 
1907
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 1 1/2 oz 1907 Orange Pekoe infused Bombay Sapphire Gin (recipe follows)
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup (see prep recipe)
- 2 oz soda water
- Garnish: sprig of fresh tarragon, or mint
Steps
- Measure infused spirit, juices, and simple syrup into a pint mixing glass.
- Add soda to drink in mixing tin.
- Strain drink over fresh ice in an Old Fashioned/Collins Glass.
- Top with more ice, if needed.
- Garnish. * 1907 Orange Pekoe Infused Gin: in a large quart jar or bottle combine 3 cups Bombay Sapphire Gin + 1 Tbsp of loose 1907 Orange Pekoe Tea. Cover and shake to combine. Write time on bottle. Infuse for 6 – 8 hours and then strain. Be sure to check tea infusion often so it does not get too bitter Service: Collins Glass
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Pharaoh Blossom 
Pharaoh Blossom
- Yield: Makes 1 cocktail
- Prep Time:
- Bake Time:
- Total Time:
Ingredients
- 1 oz Egyptian Camomile Infused Remy Martin VSOP Cognac (recipe follows)
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup (see prep recipe)
- 1 oz Veuve Clicquot Brut or Moet & Chandon Imperial Champagne
- Garnish: orange twist and fresh flower petal if available
Steps
- Ice the Coupe Glass to chill and set aside.
- In a pint mixing glass, measure in spirits, lemon juice, and simple syrup.
- Fill glass with ice, cap, and shake vigorously.
- Discard ice from Coupe Glass and strain cocktail into chilled glass.
- Top with Champagne.
- Express orange peel oil over top of drink, twist peel, and then drop into glass. (If garnishing with a flower petal then spritz orange peel over drink and discard.) * Egyptian Camomile Infused Remy Martin VSOP Cognac : in a large quart jar or bottle combine 3 cups Remy VSOP + 2 Tbsp of loose Egyptian Camomile Tea. Cover and shake to combine. Write time on bottle. Infuse for 12 hours and then strain. Be sure to check tea infusion often so it does not get too bitter. Service: Coupe Glass
