Kusmipolitan

Preparation time :
Cooking time : no cooking required

Ingredients
- 10 Teaspoons of Russian Standard Platinium
- 4 Teaspoons of Anastasia’s tea syrup Infuse 7 teaspoons of Anastasia in 24OZ (700ml) of sugar syrup for a week.
- 10 Teaspoons of Anastasia Iced Tea

Method
Mix everything in a shaker full of ice-cubes, turn 15 seconds and pour it, without ice-cubes, in a Martini glass with an orange twist.

Kusmiroska

Preparation time :
Cooking time : no cooking required

Ingredients
- 8 Teaspoons of Russian Standard Original Vodka
- 4 Teaspoons of Prince Wladimir’s tea syrup Infuse during 7 days, 7 Prince Wladimir’s teaspoons in 24OZ (700ml) of sugar syrup - 10 Teaspoons of grapefruit juice Mix everything in a shaker, mix it vigorously and pour in an “old fashioned” glass full of crushed ice
- 1 American Selection caviar spoon of CaviarPassion.com Put spoon on top of the cocktail. Savour immediately.

Iced tea

Preparation time : 5 minutes
Cooking time : no cooking required

Ingredients
- tea
- water

Method
For this recipe, you can use any kind of tea (Kashmir Tchai, Anastasia, Prince Vladimir ... depending on your preference). Brew the tea and leave it to cool. Serve it with a few ice cubes and a squeeze of lemon.

For 4-6 people

Preparation time : 15 minutes, the day before

Ingredients
- 1 ½ litres of spring water
- 200 of brown caster sugar
- 2 untreated lemons
- 1 untreated lime
- 4 untreated oranges
- 1 untreated pomelo
- 4 cloves
- ¼ teaspoon of mixed spice
- 1 pinch of nutmeg
- 2 tablespoons of Irish Blend tea

Method
Carefully wash the pieces of fruit, then wipe them dry.
Cut them into thin slices without peeling them.
Put them in a bowl with the cloves, mixed spice and nutmeg. Sprinkle with sugar.
Heat the water to 85°C and pour in the tea; leave to infuse for 3 – 4 minutes then pour the hot tea over the fruit.
Leave to soak overnight at room temperature.
Before serving, pass through a sieve, squeezing the fruit to extract all the juice.
Serve chilled, decorated with rings of lime, orange or pineapple.

For 35 glasses

Preparation time : 5 minutes
Cooking time : 15 minutes

Ingredients
- 4 bottles of Bordeaux wine
- ½ litre of rum
- 1 litre of water
- 250 g of sugar
- 8 tea spoons of Ceylon OP tea

Method
Heat the water to 85°C and brew the tea. Heat the Bordeaux with the rum until almost boiling. Flambé and allow to burn, then remove from the heat. Add the sugar and the tea you made. Heat up again, strain, and serve piping hot.

For 6 glasses

Preparation time : 20 minutes
Cooking time : no cooking required

Ingredients
- ½ litre of water
- ½ litre of dry white wine
- 3 untreated oranges
- 4 tablespoons of sugar
- 4 teaspoons of Ceylon OP tea

Method
Heat the water to 85°C and brew the tea in it for 3 - 4 minutes; strain and leave to cool. Carefully wash and dry one orange; cut three rings and drop them into the tea. Squeeze the juice from the remaining two oranges, strain it and add it to the tea with the wine and sugar. Allow to cool and then chill for 30 minutes. Stir to make sure the sugar has dissolved. Serve in large glasses 1/3 filled with ice cubes.

For 1 person

Preparation time : 5 minutes
Cooking time : no cooking required

Ingredients
- cup of Darjeeling or Assam tea (choose Darjeeling for a more subtle flavour, Assam for a stronger flavour)
- 1 liqueur glass of Armagnac
- 1 prune
- 1 teaspoon of sugar

Method
Pour the cup of tea into a large heatproof glass. Add the sugar and Armagnac. Put a prune in the glass and serve.

For 6 cups

Preparation time : 5 minutes
Cooking time : 15 minutes

Ingredients
- ½ litre of Assam, Irish Blend or English Breakfast tea
- Zest of 1 lemon (untreated)
- 8 sugar lumps
- 1 large wine-glass of Cognac
- 24 cherries in brandy
- 1 large wine-glass of brandy from the cherries

Method
Carefully wash and dry the lemon then grate the zest. Prepare the tea with 4 teaspoons of tea and the lemon zest. Leave to brew for 3 - 4 minutes, strain and sweeten. Allow the tea to cool, then add the cognac and the brandy from the cherries. Serve in glasses, dividing out the cherries and adding ice cubes.

For 6 cups

Preparation time :
Ingredients
3 teaspoons of cocoa
3 cups of milk
3 cups of English Breakfast tea
6 sugar lumps

Method
Set aside about one cup of cold milk, then heat the rest. Gradually blend the cocoa into the cold milk and add to the boiling milk. Beat the mixture with a whisk. Make the tea, leave to brew, strain and sweeten, then leave to cool. Mix the two preparations together and serve with ice cubes.