Boka Chef makes Pure Leaf tea look fabulous

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Chef Wolen transforming tea in Lincoln Park
Chef Wolen transforming tea in Lincoln Park

Besides the delicious smoothie recipe he introduced at the Pure Leaf TeaHouse Collection traveling tea house in Lincoln Park last week, Chef Lee Wolen applied his culinary flair to a few more recipes using their unique flavors of presweetened tea-in-a-bottle and fresh herbs to accent those combinations. Here’s one that really appeals in the warm weather we’re finally getting in Chicago.

Tea Off by Lee Wolen

  • 1 ounce blackberry sage tea syrup
  • 1/2 ounce lemon juice, fresh
  • 1 ounce Pure Leaf Tea House Collection™ Black Tea Wild Blackberry & Sage (where to buy)
  • soda water
  • elderflower tonic water
  • 2 crushed blackberries, for garnish
  • 1 sage leaf, for garnish
  • 1-1.5 oz gin (optional)

FOR THE SYRUP

Combine all and reduce to a syrup, chill and reserve.

TO FINISH

Combine all ingredients except tonic and soda water in a glass with ice. Top the glass off with equal parts tonic and soda. Garnish with crushed blackberries and a sage leaf.

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