Summer may be winding down, but the Gibson Household is still in creative mode as far as teatails go. Today’s feature has been a favorite for a couple years now, and while we couldn’t agree on a name, it’s always been the 1812 Teatail as far as I’m concerned. I’m going to pose a contest to see if anyone can figure out why I named it the 1812.

Ohio Tea Co.’s Berry Sangria is the base for this lush and juicy beverage. It smells heavenly, looks gorgeous, and tastes amazing when iced. I admit that I bought it on a whim because I tend to lean toward black teas for drinking hot and often shy away from anything fruited. Still, Ohio Tea Co. caught me with the ingredient list as well as the photo on the canister.

In short, Berry Sangria tea is summer in a glass, and as the main part of the 1812 Teatail, it rocks! Pyotr would approve.

1812 Teatail

6 t Berry Sangria

6 c water

1½ c raw sugar

1 c water

Stoli vodka

Chambord

Bring the water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Berry Sangria tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To Prepare

In a cocktail stirring glass, measure ½ oz. Stoli vodka, ½ oz. Chambord, and ½ oz. sugar syrup. Stir for about 15 seconds to combine.

In a drinking glass that holds at least 16 oz., place 4 – 6 ice cubes. Pour the spirits and sugar mixture over the cubes. Top off with chilled Berry Sangria tea and stir gently to combine.

The 1812 is ready for sipping. Let me know in the comments if you tried this teatail and how you liked it. Don’t forget to weigh in on why I named this one the 1812 Teatail.