Cutty Sark Whisky x The Tea Leaf Company
Ahead of National Tea Day on 21st April, Cutty Sark whisky and The Tea Leaf Company offer some tea-inspired cocktails in celebration of the occasion.
This Spring, the iconic blended Scotch whisky Cutty Sark is celebrating 100 years of adventures with a new partnership that pays tribute to the legendary ship that inspired its name.
Founded in London back in March 1923 at the heart of the prohibition era, Cutty Sark was named after the famous tea-clipper of the same name: once the fastest ship of its day and docked in England at the time of the whisky’s invention by London’s Berry Bros & Rudd.
A hundred years on, a new range of cocktails has been created in collaboration with modern-day tea producers The Tea Leaf Company, to toast the whisky’s centenary and the Cutty Sark’s tea-trading past – just in time for National Tea Day on 21st April.
Three delicious tea-infused recipes have been released, each a modern twist on a Cutty Sark classic, made by mixing this light, easy-drinking blended whisky with one of the Tea Leaf Company’s award-winning loose-leaf blends.
Easy for drinkers to mix and enjoy with friends at home, each cocktail offers a delicious and an adventurous way to enjoy whisky, for novices and connoisseurs alike.
James Collins, Marketing Manager of Cutty Sark said:
‘Cutty Sark was founded 100 years ago as an adventurous new type of whisky, taking inspiration from the endeavours of the Cutty Sark ship and its crew.
Our new collaboration with The Tea Leaf Co. has been created with that same bold spirit, delving into our past but putting a modern spin on our classic cocktail serves. Cutty Sark is wonderfully smooth, mellow and made to mix,so these flavour-packed, easy-to-make cocktails are perfect for enjoying at home with friends.’
Justin Robinson, Founder of The Tea Leaf Co. said:
This National Tea Day, we are delighted to collaborate with Cutty Sark to give their classic recipes a twist with our range of hand rolled loose leaf blends. Steal a moment this 21st April to raise a Tea Leaf Co. tea infused cocktail in celebration of the nation’s favourite drink’.
Ready to give them a go? Gather your friends, your bottle of Cutty Sark and a selection of leaf teas from The Tea Leaf Co.- and get that kettle on!
CuTEA CLIPPER
An homage to the Cutty Sark’s maiden voyage where she returned from China
with enough tea on board to make 200 million cups! The sweet, orchid-like flavour of the Tea Leaf Co’s NO: 07 TI KUAN YIN CHINESE OOLONG combined with the rich and warm notes of Cutty Sark Classic, makes this the perfect drink to unwind with at the end of a long day!
Ingredients:
50ml Cutty Sark Whisky
50ml brewed The Tea Leaf Co. Ti Kuan Yin Chinese Oolong
Soda Water
Lemon
Preparation:
Stew the tea leaves in a cup of hot water for 3 minutes, leave to cool. Add the whisky and tea to a highball glass filled with ice and stir to combine. Top with soda water and garnish with a lemon wheel.
ORANGE OLD FASHIONED
An elevated version of the classic Cutty cocktail using The Tea Leaf Co. NO: 05 BLOOD ORANGE INFUSION which is bright and tangy, and packs a bold, citrussy punch that’s as tart as it is sweet.
Ingredients:
50ml Cutty Sark Classic
10ml The Tea Leaf Co. Blood Orange Tea Syrup (see method)
2 dashes Angostura bitters
2 dashes orange bitters
1 orange peel to garnish
Preparation:
Fill a mixing glass with ice and add the whisky, Blood Orange Tea syrup and bitters. Stir for 3 minutes. Fill a rocks glass with ice and strain the liquid into the ice-filled glass. Garnish with an orange peel, we like a sail!
Method:
To make the syrup: Combine equal parts of steeped Blood Orange tea and granulated sugar in a pan, and over heat stir until the sugar dissolves. Put in the fridge to chill. Keeps refrigerated for up to 1 month.
SMUGGLER’S SPICE
Prohibition era bootlegger Bill McCoy imported Cutty Sark whisky to the people of America. In case of a raid, his speakeasy patrons would keep things hush-hush by sipping their hooch out of dainty teacups.
100 years on, we’re serving up mugs of our Smugglers Spice cocktail featuring Tea Leaf Co’s Smugglers Spice Indian Chai.
Ingredients:
50ml Cutty Sark Whisky
20ml fresh lemon juice
20ml Tea Leaf Co. Smugglers Spice Chai syrup (see method)
Small spoon of honey
Ginger beer
½ a pear
Preparation:
In one half of the cocktail shaker muddle the pear with honey and lemon. Add the whisky and ice and shake. Strain over fresh ice into a mug. Top with ginger beer and garnish with 2 pear slices.
Method:
To make the syrup: Combine equal parts of steeped chai tea and granulated sugar in a pan, and over heat stir until the sugar dissolves. Put in the fridge to chill. Keeps refrigerated for up to 1 month.
Brief information about the two companies collaborating on this event:
CUTTY SARK
Cutty Sark was first produced in 1923 by the wine merchant Berry Bros. & Rudd. Named after the eponymous ship, the Cutty Sark, which spent its life sailing around the world and was a key player in the Great Tea Races of the late 1800s, the brand’s sense of adventure continues today and manifests in a whisky that dares to be different. Masterfully blended from the finest single malts and top-quality grain whiskies, our unique light and refreshing, versatile blend that creates great-tasting drinks for enjoying in great company.
THE TEA LEAF COMPANY
The Tea Leaf Co. loves the colourful history of tea and celebrates some of the characters in their delicious loose-leaf blends. They have partnered with a family tea garden in North East India to ensure that their tea is cultivated with a respect for tradition and people.
On social media look for #spiritofadventure
References
Press release information and images kindly provided with thanks by Burt Greener Communications