Beverages for Your Pā'ina

Here is a libation for those who are able to include a bit of alcohol in their diet. The following recipe is offered by poet and prosaist Bill Black of Tucson, Arizona, whose sampling of food and beverages varies as much as his taste in literature. His sweet "walking sipper" is a fine accent for Lei Day, Mardi Gras, or any other special occasion, where guests may be dancing or prancing around.  Delightful though this refreshment may be, if you are fortunate enough to have a raconteur such as Bill in attendance at your event, you may find that  the popularity of your menu of food pales in comparison.    

As with all of the recipes I share, the portions of ingredients may be adapted to your taste and available supplies...For well-attended events, it pays to have a tray prepped with glasses, cocktail napkins, and any garnishes you may desire for flavor and/or appearance.    

The Set Up 

Highball glasses  [Stemware may be substituted for those with small hands]   

1 Ice bucket filled with crushed ice   1 Double jigger [check for quantities measured]   

1 Bar spoon    ​  

Preparing Each Drink ​

Fill a glass with crushed ice Pour in 2 Oz. of Dark or spiced rum  

Add 6 Oz. of Ginger Ale  Top with a dash of Grenadine  ​  

Serving  

Adorn rim of glass with slices of lime or Mandarin orange cut half-way through.  

Bill Black Jr.  and I met at a Tucson writers’ salon. His twinkling eyes, broad smile, and lilting North Carolinian drawl captivated me from our first meeting.  Although noted for his Cowboy poetry, Bill’s prose as well as his poetry in multiple genres span: observations of a life well-lived; history of the Western United States [and the country itself]; his service as a first lieutenant in the Vietnam War; and, under-cover work as a postal inspector and investigator. 

Eventually, we united with four other Tucsonan authors in Under Sonoran Skies, Prose and Poetry from the High desert, one of Southwest Books of the Year’s top 50 pics in 2012. This themed anthology was eventually presented in print, audio and eBook formats and is still available at Amazon and Audible. Selfishly, I must confess I lean on Bill for more than humor and reminders of national and global history.  I’m thrilled that he is one of the founding members of my writers’ salon. I would be lost without his input on weaponry, fingerprints, boats and other vehicles, not to mention the operation of hidden locking mechanisms…​

Please visit Bill Black Jr.'s author page to learn about his poetic offerings, including Sea Song. Over the years Bill’s accumulation of myriad bits and pieces has led to a new project, Crazy Quilts, which will soon be published. Like some of his other works, this book will provide his humorous drawings, as well as descriptions of some of the many genres he employs in his work.  

Whether you are sipping tea alone or as part of a savory or sweet course, there are many ways to enhance its flavor that would appeal to even someone who claims to dislike every variety of tea.  My personal favorites are Earl Grey, peppermint, and oolong.  My least favorite is chamomile.  When faced by a strong and often bitter tea like black tea, my solution is a lot of cream and sweetener. Of course, if you’re looking for a sweet, non-alcoholic beverage, the answer may be chai…which provides a blend of spices that overcomes a multitude of errors that can occur in the brewing process. This may bring images of a large bottle filled with water and a few tea bags set out in the sun. And that is indeed how most people prepare it.  But because of health issues, you may want to follow the guidelines of the Centers for Disease Control and the National Tea Association, which I offer below.

Pre-Brewing Considerations 

Prior to making any tea, you need to determine the type of tea and the volume you wish to make.  I have found most recipes use a ratio of 4 tea bags [or 5 teaspoons of tea leaves] per quart of water.  Your next consideration is the container you will use for the steeping process.  Teapot or bottle, make sure the container is clean.  If making a large quantity of tea, use a large glass bottle or jug with a secure cap.

Health Safety Precautions

The following guidelines for making sun tea are suggested by the Centers for Disease Control and the National Tea Association. 

~  Brew tea bags at 160 to 195° Fahrenheit (depending on the variety) for three to five minutes      I believe they mean for one to use a small amount of water for this step in the process  

~  Brew only enough tea to be consumed within a few hours  

~  Tea bags can be placed in a refrigerator for overnight brewing. For all brewing methods, remember that the longer tea is steeped, the more bitter it becomes  

~  Never maintain brewed tea more than eight hours at room temperature  

~  Discard unused tea after eight hours

The Sun Brewing Process

If you choose to place your container with water and tea in the sun, you need to determine the warmth of sunshine in your area that day.  I found that many recipes suggest that the optimal environment for brewing sun tea is placing the container in full sun in a temperature of about 100° degrees F [38° C] for three to five hours.  Whether on the counter, in the sun, or the refrigerator, the longer you leave the tea in the water, the more bitter the taste will become.  That is why traditional steeping in a teapot is for about five minutes.

Enhancing the Flavor Profile 

If you are making the tea for your personal consumption, you probably already know how you like your beverage.  But if you are in the mood to experiment, or are preparing a beverage for an event, there are some additives you might want to consider, keeping in mind that you want to appeal to the majority of any guests partaking of your brew.   

~  You may want to leave your batch of tea unsweetened, if you are using it for a gathering of people whose dietary needs are unknown    

~ If you choose to add a sweetener, you have several choices. Be aware that while sugar dissolves quickly in warm liquids, it does not in cold beverages  Honey comes from many sources, and can be very specific in flavor I find Agave syrup [in varied color and depth of flavor] fairly neutral   

~  Fruits and juices, such as lemon, peach, and mango are quite popular   

~  Spices such as allspice, cinnamon or clove add a depth of flavor   

~  Herbs, such as mint are a classic touch; you can experiment with ones that complement the rest of your menu   

~  For those seeking an alcoholic kick, there are many cocktails from which to choose, but we’ll save that topic for another day

Garnishes

~  I often mention using pineapple cores as a decorative as well as flavorful stir stick  [This has been a popular feature in Island restaurants for a very long time, as it utilizes a product otherwise ignored and tossed out]   

~  Sprigs of fresh mint or other herbs add a final touch of elegance to a tall glass of tea   

~  You might even consider making ice cubes with just a few pieces of crushed fresh herbs

I have not specified which herbs you might want to include in your tea making.  As mentioned with other recipes, it’s entirely a matter of personal taste.  While I enjoy Earl Grey tea, I don’t particularly care for the scent of lavender, so that’s not an herb I put in my tea. Classic herbs for tea include mint, lemon verbena, thyme, and jasmine.  Be daring, try something new, in small measure, until you determine your preference!