To The Dregs

  • Tipple Tea: The New Old Fashioned

    Good friends make us better people. Their value, advice, support, respect, and love fundamentally improve how we treat others. The same thing is true in business: good customers make our business better by spurring our creativity, expanding our vision, and increasing our drive. And when good customers become good friends, we get the best of both worlds.
    We're lucky that so many of our customers have become friends and their shops, restaurants, and boutiques have become second homes. I recently attended a launch party for Royal Stag hat makers at Bellwether Club in Denver. Bellwether's space is fashionable and lively, but it's the people who make it warm and comfortable. Whenever I go there I feel like I've been invited into a close friend's party in their living room that happens to have a hip barbershop and fine whiskey and coffee bar. By the end of the launch party, I'd met a number of delightfully interesting and kind people, had learned about the venerable craft of hat making from Cate and Jonas, owners of Royal Stag, and had enjoyed several delicious, unique cocktails that the inventive staff has created using our versatile tea concentrates.
    Tea cocktails are a revived trend, one with a much older history than people expect. The precursor to the cocktail is "punch," a drink with an international origin made popular in the 1700s by the British East India Company. Punch was commonly made with sugar, citrus, alcohol, spices, and, you guessed it, tea. Several early cocktail recipes from the 1800s also included tea as a basic ingredient. But the tea inclusion in cocktails faded as American recipes and cocktail bars grew in the early 1900s. 
    Today, you can find hundreds of tea cocktail recipes online and a number of great tea cocktail products, The Sophisticate’s Teas being some of the best for their balanced and smooth flavors. For those who’d like to test us out, here are two fabulous Tipple Tea recipes from the crew at Bellwether in Denver. (Special thanks to Demi and Rebecca at Bellwether for the cocktail recipes. And special thanks to Jonas of Royal Stag hats for the photo.) 
    The Demi
    1 ounce of The Sophisticate’s Chai
    ½ ounce of simple syrup
    1 ounce of Bulleit Rye
    ½ ounce of half and half
    Mix with ice in cocktail shaker.
    Shake well. Strain into cocktail glass.
    Top off with a sprinkle of cinnamon.
    The Black Bear 
    3 ounces of The Sophisticate’s Black
    3 ounces of milk or milk substitute 
    ½ ounce of simple syrup
    1 ½ ounces of Laws Bourbon
    Pour over ice in a rocks glass.
  • Welcome To The Dregs

    The dregs are the sediment of a drink, the remnant of grounds at the bottom of your finished teacup, or coffee mug, or beer stein. Most people don't even notice them, and those that do are usually turned off by these bits of leftover ingredients, seeing them as dirty refuse for the waste bin. Oddly, I look for them in a drink.
    The dregs make me reflect on the ingredients of life and the hard craft of living, because even the most delicious life has bitter bits that necessarily add flavor as they settle. The dregs are a sign of a palate satisfied momentarily, and a subtle invitation to crave another round. They’re the brief applause for an accomplishment and a motivation to get on to the next task.
    The dregs aren’t wasteful remnants; they’re helpful reminders and powerful inspiration.
    We'll use our blog, "To The Dregs," to remind, to inspire, to satisfy, and to motivate. Our posts will vary from recipes, to tea education, to personal stories, to calls for social action. Mostly, we want to share ourselves with you through our ideas and experiences. And we want to hear your thoughts and learn from you. 
    At The Sophisticate’s Tea, we'd like you to drink life to the dregs daily, to get the most out of your cup by enjoying all the good life offers. And at the end of each day when you’ve finished your drink, let the dregs remind you of where you've been and give you hope to look forward to the next round. Cheers!

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