Barley Tea is ready-to-drink, but if the spirit moves you, it also makes a perfect base for a mocktail or cocktail.
"Whiskey" Highball
To make: Fill a glass with ice, add 2 oz. zero-proof spirit and 2-4 oz. of your favorite Barley Tea flavor. Add 4-6oz ginger ale or club soda to taste. Stir, and enjoy!
For a boozy version, substitute zero-proof spirit with craft whiskey.
Mixed Berry Tonic
To make: Prepare a sweetened hibiscus concentrate. Add ice to a glass, add 1 oz. hibiscus concentrate, 1/2 can (6 oz.) Mixed Berry Barley Tea, and 2 oz. tonic.
For a spiked version, add 1 oz. craft gin or vodka.
Peach Tonic
To make: Add ice to a glass and add 1/2 can (6 oz.) Peach Barley Tea, 2 oz pineapple juice or tepache, 2 oz. tonic, and a squeeze of fresh lime.
For a spiked version, add 1 oz. mezcal.
Switchel (base)
Grate a generous knob of fresh ginger. Squeeze the juice into a container, adding the grated ginger as well. Add 2 tsp. of honey or maple syrup, a pinch of salt, 1/2 cup apple cider vinegar, and one can (12 oz.) Original Barley Tea. Stir and chill. To serve, strain. Add ice to glass, then 2 parts concentrate to 1 part still or sparkling water.
Grapefruit Sage Gin (courtesy of Jacky Rice, Chatty Monks Brewing Co.)
To make: In a rocks glass add 1.5-2oz gin, 1-2oz fresh grapefruit juice, and .5oz sage simple syrup*. Top off with Herbal Barley Tea. Stir to combine thoroughly.
*Sage Simple Syrup: Combine 1c water with 1c sugar in a saucepan. Bring to a boil and sitr until dissolved. Turn off heat and add 5 sage leaves. Steep 1 hour. Strain and cool.
Ginger Peach Tea Vodka (courtesy of Jacky Rice, Chatty Monks Brewing Co.)
To make: In a glass combine 1.5-2oz vodka, .5oz ginger simple syrup*, and 1.5oz peach puree**. Top off with Peach Barley Tea. Stir or shake to combine thoroughly.
*Ginger Simple Syrup: Combine 1c water with 1c sugar in a saucepan. Add 1c peeled, sliced, fresh ginger. Simmer for 15 minutes and turn off heat. Steep for 1 hour. Strain and cool.
**Peach Puree: Peel 5 fresh peaches and pit (thaw if frozen). Cut into chunks. Blend until smooth, adding water as needed to spin.
Berry Tea Strawberry Mint Rum (courtesy of Jacky Rice, Chatty Monks Brewing Co.)
To make: In a glass combine 1.5-2oz white rum, and 1.5oz strawberry min puree*. Top off with Mixed Berry Barley Tea. Stir or shake to combine thoroughly.
*Strawberry Mint Puree: Cut off tops of 1lb strawberries and slice into quarters. Add to saucepan with enough water to cover the bottom with 1/4" water. Simmer until the strawberries are easily crushed with a fork. Blend all contents plus one bunch of mint leaves until smooth. Strain.
Lavender Honey Whiskey (courtesy of Jacky Rice, Chatty Monks Brewing Co.)
To make: In a glass combine 1.5-2oz whiskey and .5oz lavender honey*. Top off with Original Barley Tea. Stir or shake to combine thoroughly.
*Lavender Honey: Combine 1c of water with 1c of honey in a saucepan. Bring to a boil and stir until honey is dissolved. Turn off heat and add 4Tbsp lavender buds. Steep for 1hr. Strain and cool.
Berry Tea Sangria (courtesy of Jacky Rice, Chatty Monks Brewing Co.)
To make: In a pitcher combine 750mL btl dry white wine, 3 cans Mixed Berry Barley Tea, 5oz berry vodka, 5oz Razzmatazz, and 1pt each of sliced strawberries, raspberries, and blueberries. Add ice and stir.
Fruited Peach Cocktail (courtesy of Jennifer Litwin, Springhouse Spirits)
To make: Stir together 1.5oz St. Malachi rum. 4oz Peach Barley Tea, .5oz grenadine, .75oz peach concentrate, and 2 slices muddled peach. Pour over ice.
Peach Spritz Mocktail (courtesy of Jennifer Litwin, Springhouse Spirits)
To make: Combine 2 slices of peach muddled, .5oz simple syrup, a pinch of rosemary, juice from 1/2 lemon, and strain over ice in a glass. Fill the glass 3/4 with Peach Barley Tea (optional: add sparkling water fizz).
Herbal Whiskey Sour (courtesy of Jennifer Litwin, Springhouse Spirits)
To make: Combine 2oz Filmore Rides whiskey, .75oz lemon juice, .75oz simple syrup, and .25c blackberries or other fruit and muddle. Shake and strain in glass. Top with Herbal Barley Tea.