The Melting Teapot

Summer is finally putting in an appearance here in the Seattle area, and with the change in season comes a change in the beverages we drink.  As the temperature rises, heavy red wines wait it out on a cool shelf somewhere, while our bottles of white wines begin to move more often from frig to tabletop.  We also begin to shift from steaming cups to icy glasses of tea.

Refrigerator-Brewed Oolong

While I still begin each day with my morning mug of hot tea, the rest of my daily sipping favors refreshing iced tea.  I know that for many people in the U.S., iced tea = black tea, sometimes sweetened, often served with fresh lemon and/or mint.  While I enjoy that classic style of American iced tea, for me cold oolong is more fragrant and refreshing.

It is quite easy to make, with no boiling required.  Just place a few spoonfuls of loose tea in a pitcher or jar, fill with room temperature water, then place the pitcher in the refrigerator for 5-6 hours (or overnight).  Remove the leaves and it is ready to serve. The cold brewing method keeps the oolong from going bitter, but it still allows for the vibrant flavors and aromas to be present.

Iced tea is never quite as complex as its boiled counterpart, so I use the summer months to clear out my old teas.  Any oolongs that are two years or older get placed in the iced tea basket. Today, in addition to clearing out the oolong drawer, I dug out my old bodum Ceylon Iced Tea pitcher.

After about 15 years of use it is getting a bit worn around the edges.  The plastic is cracked and cloudy, and it probably won’t last much longer.  I love that it has an insert to hold the leaves, so they can be easily removed.  My new system needs to have this feature, but I’d prefer a glass rather than plastic exterior. I recently noticed another tea pitcher designed for brewing loose-leaf teas, and I’m going to give it a try.

Refreshing Bubbles

I do love the complexities of white wine, and it is always a joy to pair it with food.  However, on evenings when it gets very hot, I want low alcohol, a clean taste, and a nice spritzy texture.   Champagne is lovely, but it can be a bit pricey.  For everyday drinkers, it is definitely more cost effective to purchase sparkling whites and rosés from other regions.

Some of my favorite bubblies are Italy’s zesty sparkling proseccos.  These are quite easy to find, both in wine shops and even on grocery store shelves.  Prices generally run around $8-18/bottle (less, if you’re lucky enough to find them on sale).   My current favorite is the Livio Pavese Lugana Extra Dry, which I think has a satisfying lemon-rind finish, nice minerality, and fine bubbles that provide a good texture in the mouth.

Another reason I enjoy the Livio Pavese is that it holds up very well in mixed drinks, providing both fizz and flavor.  Here are a few suggestions for fruity prosecco drinks that are great on a hot summer day:

• Mimosa: Fill a champagne flute 1/3 full with orange juice.  Slowly top it off with prosecco.

• Bellini:  Fill a champagne flute 1/3 full with peach juice or fresh peach puree.  Slowly top it off with prosecco.

• Lemon-Ginger Bubbles: Rub a piece of fresh ginger on the rim of the glass, then pour the prosecco to fill.   Add a curly strip of lemon peel – be careful to have none of the white pith on the peel.  You want to get the essential oils of the peel without the bitterness from the pith.

• Limoncello Cocktail: Fill a champagne flute 1/3 full of limoncello.  Slowly top it off with prosecco.  Drop in one or two frozen berries (I like blackberries or blueberries).

• Frozen Fruit Bubbly: Fill your glass with prosecco, then add a few slices of frozen fruit.  Anything works, from mango to raspberries.  The fruit will keep your bubbly cold as well as provide some additional flavor as it melts.

I’ll leave you with a recipe for an amazingly delicious prosecco cocktail that my husband made for me last night.

Jeff’s French 75

2 oz. Hendricks gin
1/2 oz. fresh lemon juice
1/2 oz. st. germaine
prosecco
lemon peel

Shake the first 3 ingredients over ice, just enough to blend. Pour into two champagne flutes.  Top with Prosecco.  Garnish with a lemon twist.