Shaking up some delicious (and beautiful) tea – based drinks couldn’t be easier when you know how to make simple syrups with your favourite Pluck tea blend.
Given the recent trend towards lower alcohol and 0% drink options in the restaurant industry, stocking a library of sophisticated tea syrups can be an excellent tool for making creative and delicious (and profitable) iced drinks that pair well with food. From ‘just add soda and a slice of lemon’ recipes to incorporating juice, tonic, bitters, and fresh garnishes, adding tea syrups to the bar knowledge base makes a lot of sense.
Here we share our favourite method.
This syrup recipe is less sweet than the bar standard (which has twice the sugar) but still retains some thickness to allow for layering.
Universal Pluck Simple Syrup Recipe:
2 cups sugar
2 tablespoons tea
Step 1: Boil water.
Step 2: Add Sugar. Stir until dissolved.
Step 3: Add tea.
Step 4: Turn off heat and let steep 15 minutes.
Step 5: Strain into glass bottle or jar. Syrup will stay fresh for 2 weeks.
Try these easy combinations:
Iced Muskoka Chai Latte
Rim glass with cinnamon sugar. Fill with ice and add:
2oz Muskoka Chai Simple Syrup
8oz Milk (Dairy, Nut, or Soy), frothed if you have a frother.
Stir. Add a dollop of foam to finish.