A place in libation history has long been held by Long Island iced tea. Little did I know that I might go down as the creator of Staten Island ale tea. The beverage from the first aforementioned New York City suburban island is of course the powerful concoction of five liquors and lemon juice that may slightly mimic the flavor of iced tea and doesn't actually contain any tea. Drinkers say they imbibe specifically for its powerful punch.
My creation provides nothing more than a gourmet flavor fest that leaves one craving to go on to perfectly pair more ales and teas, with three-quarters of the emphasis on tea.
We just had gotten off the famous 15-minute free ferry ride from New York City to Staten Island, gliding by the Statue of Liberty and leaving the skyline in the background. Before venturing deeper into the historically rich neighborhoods, we decided to have lunch in the port of St. George, at a tiny old Italian bistro next to the 130-year-old picturesque city hall.
For the drink order, initially, I stuck with my usual choice of iced tea with no caffeine. They didn't have any herbal teas, just a big brand's decaffeinated black one they brewed for me. My light drinker of a husband asked what local craft beers or ales they served. Friendly waitress Gina, who knew all the regular customers by name, noted that Super Lei from Staten Island's Kills Boro Brewing Company was a coconut cream ale that they had a case and a half left of and would not be available again. "Sold!" my husband exclaimed.
I hadn't had beer since I accidentally took one sip of my late grandfather's glass at a family party decades ago as a 3-year-old when we last lived in New York City, but I told my husband I wanted to taste his. Once I did, boy, did my decaf black iced tea taste flat. The ale had hints of what tasted to me like pineapple and coconut, making it slightly sweet (also due to honey and caramel malt) - just my style. Immediately, I wanted to flavor the one-eighth of my iced tea glass that had space with the ale. I was sure it would pair well, taste great and spice up my already fun day: It did.
My husband frowned and would not taste it. Who in the world would pair ale or beer and tea, he asked (even though he's been a hot tea/lemon/honey connoisseur for years)? I had a strong feeling someone would delight in this sheer delight and thanks to smartphones I immediately knew someone had rolled it out to at least a sliver of the mass markets.
Owl's Brew Radlers (they also make tea cocktail mixers) are crafted pairing both and, in fact, the slogan on their cans is: "Beer and Tea - The Perfect Double-Brew." They believe in tea plus botanicals and feature selections, like The Blondie (organic English breakfast tea, lemon, lime and wheat beer), Wicked Watermelon (organic white tea, watermelon and wheat beer), That's My Jam (organic Darjeeling, strawberry, hibiscus and amber ale). Just recently, they noted they are selling a variety pack including all three flavors.
Such sales techniques may be proof that perhaps this libation is more like (slightly hard) soda pop than traditional beer and ale for hard drinkers. I think that's the point, at least from this creator of Staten Island ale tea. I'm not a beer drinker and it took me decades to be wooed to the party. I was looking for a light, fun, delicious way to flavor my tea and I found it as I exited the Staten Island Ferry. Similarly, Owl's Brew founders are two women who spent years in the tea business. The plan stemmed from a 1922 beer style they read about called Radlers of beer and lemon soda that refreshed bicyclists so that "following a tipple, the cyclists didn't topple."
If you want to try the beer drizzle on black, green, white or herbal iced teas at home, consider looking for artisan ales that feature premium flavors like some of those below that are in other Kills Boro brews. Use three quarters-to-seven-eighths of iced tea topped off by a splash of the beer or ale — or, if you're daring, go half and half.
AFTER-WORK GOURMET COOKBOOK SHELF
Whether you are going to use it as a foundation for an amazing ale cocktail, or just an unadorned way to kick off spring, brewing your own iced tea can make a big splash. My favorite book on the subject is aptly titled, "Iced Tea" by Fred Thompson. The author had roots regularly making waves as a popular Southern caterer. He presents 50 gems that include tisanes, infusions, coolers and spiked teas. Standouts include: almond, Bahamian, lemon balm, spearmint and bourbon.
Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
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