tag:blogger.com,1999:blog-4141792042986791030.post7516896170433519431..comments2010-03-08T23:36:50.198-05:00Brendanhttp://www.blogger.com/profile/06919829612895112132noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4141792042986791030.post-81891702325158187922010-03-08T23:36:50.193-05:002010-03-08T23:36:50.193-05:00I just had a black tea infused vodka cocktail at a restaurant that was amazing! I didn't ask for recipe I wished I had. But menu said black tea infused vodka & grenadine. They served w/ lemon peel. It was cold, sweet & delish. I'd like to try & recreate at home. I will try your scientific method for sure :)Lisanoreply@blogger.comtag:blogger.com,1999:blog-4141792042986791030.post-73956008044358724932007-10-09T01:22:00.000-05:002007-10-09T01:22:00.000-05:00Personally I'm an avid tea drinker, and I can taste the difference between good tea and bad quite readily. Bagged teas are pretty much always inferior to loose leaves - too much tannin, usually. If you invested in some high-quality leaves it might cut down on the bitterness.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4141792042986791030.post-27460061289388224802007-07-30T23:40:00.000-05:002007-07-30T23:40:00.000-05:00As somebody who generally drinks her tea white (it takes away that bitterness), it occurred to me that a more creamy cocktail might work better - in the way that cream is one of the ingredients in a Brandy Alexander. It should take that bitter edge off the tea.Janet Mayfirehttp://www.blogger.com/profile/00822507076314754780noreply@blogger.com