RECIPE: THE HIEROPHANT
Rich and full-bodied earthy flavours accented by red fruit and smoke.
prep time: 30 mins serves: 4 difficulty: easy
- 1 cup (240 ml) water, hot
- 1 tsp (1 g) Lapsang Souchong tea leaves
- 1 tsp (1 g) Assam black tea leaves
- ½ tsp (1.5 g) cloves, whole
- ½ cup (120 ml) beet juice, fresh or packaged
- 1 cup (240 ml) pomegranate juice, fresh or packaged
- 1 cup (240 ml) Concord grape juice, fresh or packaged
DIRECTIONSSmoked tea (yields 1 cup or 240 ml)
- Bring water to a boil, then remove from heat.
- Add Lapsang Souchong tea, Assam black tea and cloves.
- Cover and let infuse for 15 minutes.
- Strain and discard solids, then let sit to cool.
- Combine cooled tea potion with beet, pomegranate, and Concord grape juices.
- Stir and decant into a serving bottle.
- If storing, seal and refrigerate for up to 1 week.
- Bring the Hierophant to room temperature or slightly cooler, and half-fill a 12 oz wine glass; serve without any garnish.
The Hierophant is best enjoyed at room temperature or slightly cooler because the aromas of smoke and spice can really open up!
- Cloves can be divisive as a strong flavour and aroma. If you find them overpowering, reduce their quantity while increasing the amount of black tea.
While drinking, ask yourself: Who or what do I call on as my Higher Power, Divine Wisdom, or Secular Sage?