I can already smell fall in the air. It’s a wonderful experience if, like me, you are not a summer person. One thing that always helps me deal with summer heat and humidity is the expectation of drinking a delicious teatail. The great thing about the one I’m featuring today is that the flavors tiptoe close to those one would also enjoy during the fall. And if you’re like me in this respect as well, you enjoy drinking iced tea long into the cooler months of the year.

Once again, Ohio Tea Co. delivers with their Blueberry Crumble tea. Green rooibos is the base for currants, beetroot, cinnamon, blackberry leaf, lemongrass, and malva flowers. The aroma in the packet and when it’s brewing is spot-on for a blueberry muffin. Admittedly, I’ve never tried Blueberry Crumble hot because my tastebuds went straight to “What can I do with this iced?”

The hubby and I agreed that too many spirits in this tea would ruin the flavor, so we went to work trying to decide which one would enhance the tea. Vodka came to mind first because it’s so incredibly neutral, but we quickly discarded it because it can also be incredibly bland. Gin came to mind for me, but I think I was mentally guided by the picture on the packet, which looked very English to me, and gin always seems so English. Again, we discarded this option because gin would be too zesty with the tea ingredients.

“We need something warm in flavor to compliment the Blueberry Crumble tea,” I said.

That’s when we both exclaimed, “Bourbon!”

Woodford Reserve, which tastes of caramel and vanilla, slipped into this teatail as if it was made for it! It was warm and complimenting in flavor as well as warm on the backside but without the burn.

Coming up with a name for a teatail that is delicate and potent at the same time only stumped me for a moment. Blue Thunder as a name won the day, and we settled in to enjoy one or two more.

Blue Thunder Teatail

6 t Blueberry Crumble tea

6 c water

1½ c raw sugar

1 c water

½ – 1 oz. Woodford Reserve Kentucky Straight Bourbon Whiskey

Bring the six cups of water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Blueberry Crumble 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 – 1 oz. Woodford Reserve 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 Blueberry Crumble tea and stir gently to combine.

Let me know in the comments if you try Blue Thunder and how you liked it.