You’ve watched long leaves unfurl and elegantly swirl in a steaming cup of golden fluid. You’ve taken a long sip, and marvelled at the heady aroma of a first flush. Dainty patterns of blue flowers on smooth white porcelain, you’ve lovingly laid your tea-set for a lazy evening soiree. But have you ever wondered about the first time a cup of tea brewed? Tales of tea are many, and of them some go back all the way to China. It is said that a few leaves fell into a pot boiling hot water while Emperor Shen Nung’s troops were resting near a tea bush, giving the world its first taste of tea. Other rumours have it that Bodhidharma, upon waking up from a sleep that lasted 9 years cut his own eyelids apart. Those fell to the ground and the first tea bushes grew from his lashes.

Next time you have company for tea, you’ve tales to tell. To add to the charm of tea, here’s a cocktail that blends the elegance of tea with the warm embrace of whisky. The world of whisky is your oyster when choosing a bourbon for this recipe. The fresh, fruity flavours of the Peach Mist Canadian Mist Blended Whisky work like a charm with blackberries and Earl Grey


  • Sugar syrup – 1 teaspoon
  • Earl Grey tea – 1 cup
  • Peach Mist Canadian Mist Blended Whisky – 60 ml
  • Blackberries
  • FOR GARNISH: Mint leaves
  • Blackberries

The Process

Add a handful of blackberries and the sugar syrup in a thick-bottomed glass.

Crush the mix till you’re left with a pool of dark purple juices.

Pour in the brewed cup of Earl Grey tea.

Add the whiskey and stir well.

Strain the mix into a glass that is half-filled with ice.

Garnish with a sprig of mint and few blackberries.

Sip. Swoon. Repeat!