Rooibos and Citrus are a perfect match, pairing Jolene’s Teahouse Maple Rooibos with Tanqueray No.
TEN, a London Dry gin distilled with whole citrus fruit and Grand Marnier for woody, vanilla & orange
notes, the bitters bring subtle flavours of crisp, tart BC crab-apples,  ginger, turmeric, cardamom,
cinchona bark and cinnamon. which pair perfectly with the nutty richness of Jolene’s Maple Rooibos.
 

INGREDIENTS

1 ½ oz Tanqueray No. TEN
½ oz Grand Marnier
¼ oz Grade A Maple Syrup
2 dashes Bittered Sling Zingiber Crabapple Bitters
5 oz Jolene’s Tea House Maple Rooibos

 
DIRECTIONS

Brew Maple Rooibos as per instructions.  Add Gin, Grand Marnier, bitters Maple syrup to your favourite mug and top with hot maple rooibos tea.

For a low ABV option, Jolene’s Maple Green is paired with an Alberta Garden Amaro – Don’t Call Me
Sweet Pea is an herbaceous garden amaro crafted from distilled field peas and infused with botanicals, flowers, herbs, and roots from across the prairies. A deliciously complex sipper, with Japanese Yuzu bitters lending a zesty citrus note.
 

INGREDIENTS

1 oz Garden Amaro (Don’t Call me Sweet Pea)
2 dashes Japanese Yuzu Bitters
¼ oz Grade A Maple Syrup
5 oz Jolene’s Teahouse Maple Green

DIRECTIONS

Brew Maple Rooibos as per instructions.  Add garden amaro, bitters & maple syrup to your favourite
mug and top with hot maple green tea.

INGREDIENTS

• 0.5oz Park Maple Rye
• 1.5oz Buffalo Trace Bourbon
• 1/2oz Jolene's Rose Bud Tea Syrup
• Black Walnut Bitters
• Garnish Orange Peel

DIRECTION

1. Add all ingredients except the garnish to a mixing glass with ice
2. Stir for 30 seconds
3. Strain into a rocks glass over fresh ice and garnish