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September 28, 2015
New Products Available
June 19, 2012
This summer has been hectic! Our Tear and Pour Teas™ are on fire this summer with baristas across the country. We created nine new blends for several cafes and teas are all pre-measured. Here’s our latest video that show you how we can package our loose leaf teas to create different products for the industry. Tear and Pour™ packets..bars, cafes and restaurants
1811 – OLD IS NEW AGAIN: Green Iced Tea with a twist!
April 16, 2012
Hello Green TEA Cocktails. Perhaps a bit premature; it is 83 degrees today – in April!
I’m still just thinking about getting ready for summer, creating new blends for a customer, and thinking about green tea – a lot.
So, if truth be told, I’m a recipe junkie looking for inspiration this Monday. It is true – I do love a good cookbook, but it’s the recipes that do me in… Way back when I lived off just off the Portobello Road, I went to the markets all the time looking for bargains. It’s time to dust it off this recipe for a ‘green tea punch”, I found in at the market.
Try this recipe with our Chinatown Green Passion Tea either in pyramid sachets or in our Tear and Pour™ Pouches. This green tea is refreshing and tropical made e with organic green tea, organic calendula/marigold petals, and organic flavors perfect for our Regent Cocktails.
A bit of history: Early 1796, saw English and American cooks were writing about using Green Tea with alcohol. Regents Cocktails was a popular drink at gatherings all during the year. It wasn’t until late 1884 that we find the first printed recipes referencing ‘black’ tea – and it took a world’s fair to make black tea famous when combined with lemons, sugar and iced.
For my personal taste, I’m not at all too keen on lots of sugar in this cocktail. Add with care, and taste each step of the way until punch is sweetened the way you like it. My assumption on all the sugar is purely speculative. I believe most household cooks were still experimenting with ingredients from the Far East as little was known about the subtleties of green tea. As most recipes advised cooks to ‘boil and stew’ the tea for long periods; it is this very technique that resulted in the need for LOTS of sugar and lemons to balance the astringent nature of green tea.
Purchase Green Tea 
from our Sponsored Fundraiser: Bike & Build
Make the recipe:
MAKES approximately 3 QUARTS
(contact us for kid-friendly version)
This tea-infused champagne cocktail makes an elegant centerpiece for any festive occasion this spring.
Arrack is a distilled alcoholic drink produced in South Asia. It is sold in stores throughout USA. I’ve listed some brands I’ve worked with over the years.
Ingredients:
1 cup sugar, water & pineapple to make a simple syrup.
1 cup cubed pineapple
2 lemons
2 oranges
1 Seville orange (also called bitter or sour orange)
2 Chinatown Green Passion Pyramid Sachets (or 1 Tear & Pour™ Chinatown Green green tea leaves)
1 cup brandy, preferably VSOP cognac
1⁄4 cup dark rum
1⁄4 cup arrack liquor, ( Batavia-Arrack, van Oosten, cachaça, VSOA
2 750-ml bottles Brut or rose sparkling wine or champagne, chilled
Garnish with star fruit and lime twists and a dash of grated nutmeg
1. MAKE YOUR OWN SIMPLE SYRUP: In a 1-qt. saucepan, combine 1⁄2 cup sugar and 1⁄4 cup water. Stir over high heat until sugar dissolves; transfer to a bowl along with pineapple. Allow to macerate in refrigerator for at least 8 hours to make a pineapple syrup. Strain and reserve; discard solids. EASY METHOD: add simple syrup with tropical or pineapple flavors.
2. Using a peeler, peel lemons, oranges, and seville orange, taking off as little white pith as possible. Transfer peels to a heavy bowl; reserve fruit. Add remaining sugar; use a muddler or a wooden spoon to vigorously crush sugar and peels together until sugar turns faintly yellow and slushy.
3. In a medium bowl, steep tea in 2 cups of hot water (150-160F )for 2 minutes. Strain tea over lemon and sugar mixture; stir until sugar dissolves. Juice reserved fruit into tea mixture. Strain through a sieve into another bowl; discard solids. Stir in pineapple syrup, brandy, rum, and arrack. Chill mixture. To serve, combine mixture and champagne in a punch bowl along with a large block of ice . Garnish with nutmeg
Do be a TEAZE!
May 22, 2011
Enjoy refreshing Iced Tea made with Premium Long Loose Gourmet Teas
Whisk and Spoon has the largest TEA collection available to distributors, wholesalers and gourmet retailers.
Whisk and Spoon’s specialty TEAS are organic, fair trade, bloom (flowering) along with hundreds of non-organic single estate and traditional teas.
Available in our easy Tear and Pour ™ pouches, Whisk and Spoon makes Premium Gourmet Teas available to distributors, wholesalers, gourmet café and retailers.
Whisk and Spoon Tear and Pour ™ Teas can be used with many brands of infusers and french presses. We have several pouch sizes available to work with 16, 20 and 32 ounce infusers.
Our premeasured pouches of long loose leaf teas make it easy and affordable to drink premium gourmet teas.Benefits:
Gourmet Retailers and Cafés now have a new product offering, without added any more expensive equipment. Stores and Cafés now becomes a destination for consumers of quality tea.
Features for Whisk and Spoon Tear and Pour ™ Teas
- Delivers superior and fresh flavor
- Your customers can easily try premium varietals and blended teas
- Provides a superior flavor to everyday tea bags
- Is a fun and engaging tea drinking experience for customers
- Eliminates expensive tea loss from Bulk Tea Inventories
- Saves time and money for training new staff
- Easy to use in busy café operations with demanding customers
Wearing of the Green – a bit of Irish Folk Lore
March 1, 2010
What are fairies – little whispers of the future.
A bit of folklore or not?
In Ireland two distinct fairy types exist—the trooping fairies and the solitary fairies. You will find the trooping fairies in merry bans about the hawthorn tree or at feasts in gilded fairy palaces. They delight in company, while the solitary fairies avoid large gatherings, preferring alone and separate from one another.
The trooping faeries are the major and presiding residents of fairyland; but the solitary ones (leprechauns, selkies, banshees, merrows, etc…) have greater interest in mortal affairs and therefore are generally more familiar to us. Their favorite foods are pea soup, ham and cabbage, with bit of stout and some lovely scones or biscuits…
Fairies exist all over the world. In Ireland they are the ’sidhe’ (pronounced shee), a name they have retained from the ancient days. Look under bushes and circles of stones that crop up all over Ireland—called fairy raths and you will find trooping faeries. The fairy raths crop up in pastures all over Ireland, and the farmers never plow them up for fear of disturbing the fairies that live there and bringing down some bad luck upon themselves.
If you want your children to be brilliant, read them fairy tales. If you want them to be geniuses, read them more fairy tales. ~Albert Einstein
In loving memory of my mom, Nancy
our favorite split pea soup & and irish soda bread recipes are available
drop a line to info@whiskandspoon.com.
www.whiskandspoon.com
Éirinn go brách!
