A Bunco Tea Moment

How does one describe Bunco? I may venture to say it’s the new “Bridge” club for this generation of women. It’s dice rolling, snacking and drinking while catching up on a month’s worth of news with 11 girlfriends. No skill is involved, except perhaps multi-tasking. Can you roll and talk at the same time? Perfect!

This month was my month to host, so I decided to have a California Tea Party, Bunco-Style. Sweet, savory and chocolate-y treats were accompanied by a choice of lemonade, iced Tangier Tea from American Tea Room, iced Strawberry White from DAVIDsTEA and two kinds of Mar-Tea-Ni’s. Who says you can’t have a tea party at night? Not me! Here are my not-at-all secret recipes for Tea-Ni’s:

Mint Tea-Ni

Adapted from Kerry Saretsky of French Revolution.

Boiling water – enough to fill large tea pot
2 mint tea bags (this time, I used Tazo Refresh)
3 Tablespoons loose leaf Ceylon (I used TeaSource’s Ceylon Vithanakanda, FOP)
8 mint leaves, plus 16 mint leaves
1⁄4 cup water
1⁄2 cup sugar
3 shots vodka, very cold (I used Ketel One – how could I not? Their headquarters is in my town!!!)

1. Brew a 6-cup pot of tea, with boiling water, 2 mint tea bags, 3 Tbsp Ceylon tea (contained in infuser for easy leaf removal), and 8 fresh mint leaves. Allow to steep for 5 minutes, then pull out the tea bags and infuser (leave the mint leaves). Allow to cool for several minutes and then refrigerate until very cold.

2. Make the mint syrup by put 16 mint leaves, lightly chopped, into a sauce pot with 1⁄4 cup water and 1⁄2 cup sugar. Heat on medium-high until the sugar has dissolved and the mixture is translucent. Set aside to cool, and then drain.

3.  Add the cooled, strained mint syrup and the vodka to the chilled tea pot. Give it all a good stir and pour into martini glass, garnished with fresh mint leaves. If not quite cold enough, shake in martini shaker with ice until chilled.

White Tiger-Tea-Ni

Boiling water – enough to fill large tea pot
% Tablespoons loose leaf White Tiger tea from DAVIDsTEA 
1/3 cup blueberries, plus handful for garnish
1⁄4 cup water
1⁄2 cup sugar
3 shots vodka, very cold (Yep –  Ketel One)

1. Brew a 6-cup pot of tea, with boiling water and 5 Tbsp White Tiger Tea. Allow to steep for 5 minutes, then pull out  infuser. Allow to cool for several minutes and then refrigerate until very cold.

2. Make the blueberry syrup by putting 1/3 cup blueberries into a sauce pot with 1⁄4 cup water and 1⁄2 cup sugar. Heat on medium-high, smash berries and stir until the sugar has dissolved and the mixture is a deep purple Set aside to cool, and then drain.

3.  Add the cooled, strained syrup and the vodka to the chilled tea pot. Give it all a good stir and pour into martini glass, garnished with several blueberries skewered on a toothpick. If not quite cold enough, shake in martini shaker with ice until chilled.

Cheers!

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4 Comments

Filed under Tea, Tea Recipes

4 responses to “A Bunco Tea Moment

  1. What a delightful night! The White Tiger-Tea-Ni was amazing. Very dangerous of you to post the recipe. 🙂 Thanks for hosting such a fun bunco night.

    • Jen

      ‘Dangerous’ is my middle name. 🙂 I’m so glad you had fun! See you again very soon. We still have more catching up to do!

  2. A.H.

    Totally smartish!
    The Mar-Tea-Ni’s are a great idea.
    Tangier as iced tea must be perfect. I’ll have to look for an alternative for it….
    Your bunco night sounds really funny and tasty!

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