Tuesday, June 14, 2011

A Bols Kind of Summer

Last week we were invited to the launch of BOLS Sweet Tea at 1534 Bar, and let us tell you, it was sweet indeed.  We instantly fell in love with the bar, a charming hideaway under the streets of Nolita with airs of French colonialism. 

Ms. Charlotte Voisey at the Helm


We went with visions of summertime: sitting on the porch, drinking sweet tea, relaxing.... ahhh.  But this is NYC, and us Yanks do things proper.  We prefer our drinks up and downright fancy, so we were happy gals when we tasted mixologist Charlotte Voisey's amazing concoctions. 

We started with the English Breakfast, a nice mix of BOLS Sweet Tea, St. Germain, lemon juice, orange marmalade, with a dash of egg whites.  We followed this with the Simply Sweet Tea; BOLS Sweet Tea, fresh lemon juice, with half a rim of sugar to sweeten the deal.  Ah yes, simple and delicious.  That's how we like it.

English Breakfast - What a Beauty

Photo by Kent Meister


Simple Sweet Tea - So Simple So Delicious
Photo by Kent Meister


We loved the Simply Sweet Tea so much that we had to try it ourselves!  Gastronomista's version of  Simpler Sweet Tea (which we made in bulk because cocktails are better with friends) is a perfect summer beverage for hot, lazy days:




The Proper Arnold Palmer:

1   1/2 gallon carton lemonade
2   cups Bols Sweet Tea
2   thinly sliced lemons with the seeds removed

Mix and enjoy.



Charlotte Voisey's recipes after the break:


Simply Sweet Tea

2 parts Bols Sweet Tea

1 parts Fresh lemon juice

Combine ingredients and shake well. Serve up in a martini glass. Half sugar rim and a lemon wedge.



Gin Punch

1 oz Hendrick’s

¼ oz Green Chartreuse

½ oz Bols Sweet Tea

¾ oz Small Hand Foods Pineapple Gum

¾ oz fresh lime juice

Dash egg whites

Combine ingredients and shake well. Serve up in a stemmed cocktail glass. Garnish with a pineapple wedge. Can also be served in an old fashioned glass or julep cup over crushed ice in which case add a raspberry to the garnish.



Sweet Tea Swizzle
Photo by Kent Meister

Sweet Tea Swizzle

¾ oz Rye Whiskey

¾ oz Lillet Rouge

1 ½ oz Bols Sweet Tea

½ oz fresh lime juice

Combine ingredients and shake well. Serve up in a stemmed cocktail glass. Can also be served in an old fashioned glass or julep cup over crushed ice. Either way garnish with a big, fresh, pert mint sprig.



English Breakfast

1 oz Bols Sweet Tea

1 oz St.Germain

1 oz fresh lemon juice

2 bar spoons orange marmalade

Dash egg whites

Combine ingredients and shake well. Serve up in a stemmed cocktail glass. Garnish with an orange zest.

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