Indulge in Happy Hour with Delicious Tea Mocktails and Sandwiches
Indulge in Happy Hour with afternoon tea.
Several friends and I made a New Year’s resolution to do a “Dry January”—consuming no alcohol for a month. So, I decided to host a couple of “Dry Happy Hours” for abstaining friends by serving tea mocktails and lovely tea sandwiches to take the edge off late afternoon hunger. These summer months are full of events and you may be hosting some “Dry Summer” friends. With that in mind enjoy these tea mocktails and sandwich recipes sure to delight anyone who tries them. Tea sandwiches are easy to make, attractive, and fun to eat. Plus, you can be creative, using whatever you have on hand. For four people, make four to six sandwiches and serve with a batch of tea mocktails.
Tea Mocktails
Peppermint Tea Mocktail
4 peppermint tea bags
2 cups boiling water
4 tsp. honey (optional)
4 tsp. lemon zest
4 Tbsp. lemon juice
32 oz. club soda
Place the tea bags, boiling water, and honey (if using) in a jug and brew according to packet instructions. Remove the tea bags and chill tea. Add lemon zest and juice and divide among four ice-filled glasses, then top with club soda.
Earl Grey and Tonic
Earl Grey Simple Syrup:
8 oz. sugar
4 oz. water
3 Earl Grey tea bags (or other favorite tea)
For the mocktail:
1 cup syrup (see recipe)
2 Tbsp. lemon juice
32 oz. tonic water
Ice
Combine sugar and water in a saucepan and boil, stirring until sugar is dissolved.* Remove from heat, add Earl Grey tea bags, and steep for 15 minutes. Remove tea bags and cool syrup 30 minutes. To make the mocktails, pour a quarter cup of tea syrup over ice in each of four glasses, along with a half tablespoon of lemon juice, then top up glass with tonic water.
*or microwave several minutes, stirring often to dissolve sugar
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Tea Sandwich Recipes
Classic tea sandwiches are made on fresh, soft, thin-sliced white, wheat, or rye bread. Spread each slice of bread (on one side) with butter, cream cheese, or mayonnaise to prevent bread from getting soggy. Layer thin-sliced meat, cheese, vegetables, jam, fruit, or salad (e.g., egg, crab, shrimp, chicken) on buttered side of one slice and top with buttered side of another slice to make sandwiches. To make classic-looking tea sandwiches, cut off the crusts, then cut each sandwich into four triangles or three or four rectangles. Some favorite sandwich combinations are listed below:
Cucumber: Mix 4 tablespoons of softened butter with a half teaspoon of grated lemon zest and a pinch of chopped dill or parsley. Spread on bread and top with peeled, thin-sliced cucumber, sprinkled with salt and pepper.
Tomato with egg: Spread mayonnaise on bread, layer thin-sliced hard-boiled egg and tomatoes on bread, sprinkle with salt and pepper.
Chicken or turkey, avocado, and mayo: Spread mayo on bread, layer on side with thin-sliced chicken, and the other slice of bread with mashed avocado. Sprinkle with salt and pepper.
Radish with anchovy-lemon butter: Mix four tablespoons of softened butter with one teaspoon of grated lemon zest and 1-2 mashed anchovies. Spread on bread and top with thin-sliced radishes sprinkled with a pinch of salt.
Smoked salmon: Spread softened cream cheese on rye bread and top with salmon.
Ham: Spread mayonnaise on rye bread. Layer 2-3 thin slices of ham in sandwich.
Mascarpone and strawberries: Spread softened mascarpone on white bread, then top with sliced strawberries.
-by Lori Ross
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