"A Symphony of Tea and Spirits: Jenwey Tea’s Exquisite House Party Cocktails"

"Winterberry Sparkle" Welcome Cocktail: Hibiscus Berry and Grapefruit Vodka Spritzer

Glassware: Champagne flute

Ingredients:

• 1 oz grapefruit-flavored vodka

• 3 oz chilled Jenwey Hibiscus Berry tea (brewed, cooled)

• 0.5 oz simple syrup or honey (optional, based on sweetness preference)

• 1 oz sparkling water or club soda

  
  

  Garnish: Fresh hibiscus petal or a small sprig of rosemary

  
  

  Instructions:

• Brew Jenwey Hibiscus Berry tea and allow it to cool.

• In a champagne flute, pour the vodka and Hibiscus Berry tea.

• Add a splash of simple syrup or honey if a sweeter profile is desired.

• Top with sparkling water for a slight effervescence.

• Garnish and serve immediately.

  
  

First Course: "Frosted Berry Elixir"

Vodka Tea Cooler

Glassware: Rocks glass

Ingredients:

• 1.5 oz premium vodka (low-calorie if available)

• 2 oz Jenwey hibiscus herbal tea, brewed and chilled

• Juice of half a lemon

• 0.5 oz agave syrup (optional)

  
  

  Garnish: orange twist & star anise

  
  

  Instructions:

• Brew hibiscus berry iced or hot tea, then chill.

• In a rocks glass, add vodka, tea, lemon juice, and agave syrup.

• Stir gently to combine and garnish with a cucumber slice and fresh mint.

Second Course: "Orange Ember Cognac"

Sweet Orange Cinnamon Cognac Delight

Glassware: Highball glass

Ingredients:

• 1.5 oz cognac

• 3 oz Jenwey Sweet Orange Cinnamon tea, brewed and chilled

• 0.5 oz honey syrup (honey mixed with a small amount of warm water)

• 1 splash of freshly squeezed orange juice

  
  

  Garnish: Orange twist and a cinnamon stick

  
  

  Instructions:

• Brew Jenwey Sweet Orange Cinnamon tea, allow it to cool, and chill.

• In a shaker, combine cognac, chilled tea, honey syrup, and a splash of fresh orange juice.

• Shake gently and strain into a highball glass over ice.

• Garnish with an orange twist and a cinnamon stick for a warm, aromatic finish.

  
  

Dessert Course: "Spiced Sangria Sleigh Ride"

Holiday Sangria with Jenwey Spiced Sangria Tea

Glassware: Stemless wine glass

Ingredients:

• 3 oz Jenwey Spiced Sangria tea, brewed and cooled

• 1 oz red wine (light-bodied like Pinot Noir)

• 0.5 oz brandy

• Splash of pomegranate or cranberry juice, if desired

  
  

  Garnish: Orange slice and star anise

  
  

  Instructions:

• Brew Jenwey Spiced Sangria tea and allow it to cool.

• In a stemless wine glass, combine tea, red wine, brandy, and juice.

• Stir well, then add ice as desired.

• Garnish with an orange slice and a star anise for added depth.