This winter, I fell in love with two leaves and a bud’s naked* sachets Alpine Berry whole leaf herbal tea. Here’s how they describe this fantastic tea:
Our signature herbal blend, Alpine Berry is a caffiene-free, naturally sweet (but totally unsweetened) and tart tea. Hibiscus, blackberry leaves, and orange peel makes for a refreshing cup hot or iced.
Now that it’s spring, and this tea is still delicious, hot or cold, I made a few gin cocktails with it.
1. Alpine Gin Fizz
- 1.5 oz gin
- 4 oz freshly brewed Alpine Berry tea (cooled)
- 0.5 oz fresh lemon juice
- 0.5 oz simple syrup
- Top with soda water
- Garnish: Fresh raspberries & lemon wheel
The hibiscus and berry notes complement gin’s botanicals perfectly, while the citrus and tartness keep it bright. I recommend Roots of Ruin Gin.
2. Berry Botanical Martini
- 2 oz gin
- 1 oz Alpine Berry tea concentrate (brew double-strength & cool)
- 0.5 oz dry vermouth
- Dash of orange bitters
- Garnish: Orange peel twist
The herbal complexity becomes more prominent with less dilution from soda.
3. Alpine Gin Sour
- 1.5 oz gin
- 3 oz Alpine Berry tea (cooled)
- 0.75 oz fresh lemon juice
- 0.5 oz lime juice
- 0.5 oz honey syrup
- Egg white (optional, for silky texture)
- Garnish: Rosemary sprig & berry
The tartness of hibiscus shines in sours, and honey mellows the botanical edge.
4. Sunset Alpine
- 1.5 oz gin
- 3 oz Alpine Berry tea
- 0.5 oz cranberry juice
- 0.25 oz elderflower liqueur
- Garnish: Edible flowers, fresh mint
Great for a slightly sweeter, more approachable drink.
Notes
- Brew ahead: Make a batch of tea and refrigerate it to have cold tea ready
- Concentrate option: Brew stronger tea for more flavor intensity
- Ice: Use larger ice cubes or chill your glass
- Balance: The tartness of hibiscus means you might need slightly less citrus juice than you’d normally use