RECIPE: THE HIEROPHANT

INGREDIENTS

• 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

DIRECTIONS

Smoked tea (yields 1 cup or 240 ml)

1. Bring water to a boil, then remove from heat.
2. Add Lapsang Souchong tea, Assam black tea and cloves.
3. Cover and let infuse for 15 minutes.
4. Strain and discard solids, then let sit to cool.

The Hierophant (yields 3½ cups or 840 ml)

1. Combine cooled tea potion with beet, pomegranate, and Concord grape juices.
2. Stir and decant into a serving bottle.
3. If storing, seal and refrigerate for up to 1 week.

Per serving

1. Bring the Hierophant to room temperature or slightly cooler, and half-fill a 12 oz wine glass; serve without any garnish.

NOTES

• 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.