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The Spirit of Tea ^®

Image of Qi Black & Cocktails

“I'm happy, nay, ecstatic to be enlightened.”
- Bay Area Bites

Qi Black - Enlightened Cocktails

The smoke, vanilla, citrus and honey notes make Qi Black a delicious and exotic component of a wide variety of cocktails. Some of the best mixologists in the country have graciously shared their recipes for cocktails ranging from on the rocks to martinis to belly warming. If you invent or discover a great recipe, please send it to us! For a printable one-page PDF of some of our favorite Qi Black recipes, click here.

Recipe of the Month: Q-T (see recipe in Belly Warming below)

**Up & Away**
QI LEMON DROP 1 oz Qi Black ½ oz lemon juice 3 pieces ginger, 5 mint leaves 1 sugar cube Muddle mint and ginger. Add Qi and lemon juice. Shake and strain into a sugar-rimmed martini glass with sugar cube at the bottom. Garnish with lemon. Lord it’s tasty!	QI BLOSSOM ^* ½ oz Qi Black 1 ½ oz Hangar One Mandarin Blossom ½ tspn almond syrup (e.g.Torani Orgeat) Combine ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. * Created for SenSpa in The Presidio, San Francisco	SMOKING GUN ^* 1 oz Qi Black 1 ½ oz St. George Malt Whiskey 1 oz Vya Sweet Vermouth 3 dashes Angostura bitters Rinse a cocktail glass with Grand Marnier. Then, pour ingredients into a cocktail shaker with ice, stir, strain into glass, & garnish with an orange twist. * Duggan McDonnell, Cantina, San Francisco
QIGRONI 1 oz Qi Black ½ oz Campari Dash of sweet vermouth Pour into a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with orange peel.	BLACK QITINI 2 oz Qi Black Dash simple syrup Shake vigorously and strain into cocktail glass. Garnish with sprig of mint. Delish!	BLACK PINEAPPLE SOUR 1 part Qi Black 2 parts pineapple juice 1 part sour mix Shake and strain into a cocktail glass. Garnish with pineapple wedge. Mmmmm.
MINT BLACK TEA MARTINI * ¾ oz Qi Black 2 oz Hangar One (Straight) ½ oz Simple Syrup 10 Fresh Mint Leaves Muddle mint in shaker with simple syrup and some ice. Add Qi Black and H1 Straight. Shake and strain into chilled martini glass. Garnish with a lemon wheel. *Evan Rorabaugh, JJ Brewsky's, Camarillo, CA	HO QI MINHATTAN 1 oz. Qi Black ¼ oz. Sweet Vermouth Dash Angostura Bitters Combine ingredients in cocktail shaker filled with ice. Shake well and strain into cocktail glass. Garnish with orange twist.	RICKSHAW ^* 1 oz Qi Black 1 oz Qi White ½ oz lemon juice ½ oz orange juice ¾ oz simple syrup Shake ingredients with ice and strain into sugar-rimmed martini glass. Move over Sidecar! * Joselmo Solis, Bacar, SF
ZEN MAKER ^* 1 part Qi Black 3 parts Rum 2 parts Dubonnet Rouge 1 part Cointreau Shake with ice and strain into chilled cocktail glass garnished with and orange twist. * Tim Morrison (Mr. Martini), Behind theBar Show	QI FLOAT ^* 2 parts Qi Black 1 part Godiva Chocolate Liqueur Splash heavy cream Shake & strain into a martini glass. Garnish with Scharffen Berger 82% dark chocolate. * Andie Ferman, St. George Tasting Room	TOP-HAT ^* 1 oz Qi Black 2 oz Ten Cane White Rum 1 oz Antica Sweet Vermouth Splash of bitters Splash of cranberry juice Stir with ice, then strain into a cocktail glass. Garnish with a cherry. * Michael Adams, César, Berkeley CA
PEANUT BUTTER CUP ^* 1 oz Qi Black 1 oz Godiva chocolate liqueur 1 oz Castries peanut rum cream Shake strain into chilled cocktail glass. * Mat, Silk, Atlanta GA	QI MARMALADE ^* 1 oz Qi Black 3 oz Earl Gray tea 1 Tbsp orange marmalade Shake vigorously and strain into cocktail glass. Garnish with orange twist. * Bill Yorks, Quality, Atlanta GA	FOREST FIRE ^* .25 oz Qi Black .75 oz gin (try Death's Door) .75 whiskey (try Bernheim's) .75 sweet vermouth (try M&R) .25 Averna Limoni lemon liqueur Dash Peychaud's bitters Stir with ice, then strain into cocktail glass. Flame an orange twist and drop in glass. * Erik Ellestad, Underhill Lounge, San Francisco CA
HOT MAMA ^* 3 parts Qi Black 1 part Pepper Vodka (Mazama) Shake and strain into cocktail glass. Garnish with cocktail onion or jalepeño. Prepare for fire. * Forrest Cokely, Hi-Time Cellars, Costa Mesa CA	FRENCH TWIST ^* 2 parts Qi Black 3 parts Pineau des Charentes Chill, stir (don't shake!), and strain into chilled cocktail glass. Garnish with several frozen white grapes. * Forrest Cokely, Hi-Time Cellars, Costa Mesa CA	THE CHAIRMAN ^* 1 oz Qi Black 1 oz Qi White 1 oz Tawny Port Dash orange bitters Shake and strain into cocktail glass. Garnish with an orange slice. * Duggan McDonnell, Cantina, San Francisco CA
BLACK POMEGRANITEANI * ½ oz Qi Black 1 ¾ oz Hangar One Straight ½ oz Pama Liqueur ½ oz Simple Syrup ¼ oz Pomegranate Juice Shake. Pour into chilled martini glass. Garnish with a lemon wheel/wedge. *Evan Rorabaugh, JJ Brewsky's, Camarillo, CA	BLACK FORREST ^* 2 parts Qi Black 1 part Brandy 1 part Sweet Vermouth Chill, stir, and strain into chilled cocktail glass. Garnish with a cherry. * Forrest Cokely, Hi-Time Cellars, Costa Mesa CA	QI SQUARED ^* ½ oz part Qi Black 2 oz Square One Organic Vodka Lemon extract Chill Qi and vodka in a martini shaker – don’t shake! Strain into martini glass and float 3 drops lemon extract. * Thom Elkjer, Ardent Spirits Bulletin

**On the Rocks**
TIGER WOODS ^* 2 ozt Qi Black 3 oz iced tea 3 oz lemonade Pour into a tall glass over ice. Mix and garnish with lemon. Wow! * M. Harrington, Cindy’s Backstreet Kitchen, St. Helena	MOJITO NEGRO 2 oz Qi Black 1 oz simple syrup 1 whole lime squeeze 1/3 oz soda (small splash) Mint sprig, muddled Combine ingredients in a cocktail shaker. Shake twice, then strain into tall glass with mint muddled over ice. Garnish with lime. * Benjamin Chen, The Public, San Francisco	TEMPEST ^* Muddle 8 mint leaves and 3 pieces sliced ginger. ½ oz simple syrup ½ lime squeeze 1 ½ oz Hangar One Mandarin Blossom Shake and strain into prepared Collins glass, adding soda. Then: float 1 oz Qi Black. Garnish with orange fan. * Duggan McDonnell, Cantina, San Francisco
THAI ICED QI 1.5 oz Qi Black .5 oz condensed milk Combine in a cocktail shaker with ice. Shake vigorously and strain into a tumbler with ice. Smoooooooth. * Lou Bustamante, St. George Tasting Room, Alameda	FLOATING WORLD ½ oz Qi Black 2 oz Dewars White Label 2 spoons plum jam 1 oz cold black tea Fresh pressed pear juice Syrup to taste Shake hard to break up plum jam. Strain into Collins glass. Top off with soda. No garnish.	DA BOMB ½ oz Qi Black 2 oz Bombay Sapphire 1 oz honey syrup Top with cold black tea Shake and serve in a chilled martini glass. Garnish with a twist of lemon. Or – serve over rocks in a Collins glass with a wedge of lemon.
DR. QI ^* 1 part Qi Black 2 parts Dr. Pepper Squeeze of fresh Lime Serve over ice. Garnish with lime. * Andie Ferman, St. George Tasting Room	QI & GINGER 1 part Qi Black 2 parts good ginger ale (we like Thomas Kemper). Squeeze of fresh lime Pour into a tumbler over ice. Mix and garnish with lime or lemon.	QI & COKE 1 part Qi Black 3 parts Coca Cola^® Pour into a tumbler over ice. Mix and garnish with lime or lemon.
CUBAN 8-BALL ½ oz Qi Black 2 oz Bacardi 8 4 oz ginger beer 1 oz cold black tea ½ oz fresh lime juice Sweeten to taste. Serve tall in a Collins glass. Garnish with lime.	SMOKIN' SOUR ^* 1 oz Qi Black 1 ½ oz Hangar One Mandarin Blossom ½ egg white 1 teaspoon sugar Splash of cranberry juice Shake and strain into a champagne or white wine glass. * Duggan McDonnell, Cantina, San Francisco	TROPICAL ICED QI 1 part Qi Black 3 parts Numi Tropical White Iced Tea Splash almond syrup (Torani Orgeat) Pre-make and cool tea in a large pitcher. Add Qi and almond syrup and stir. Pour into tall glass filled with ice and garnish with sprig of mint. Transports you to paradise.
QIGARITA NEGRA 2 oz Tequila 1 oz Qi White ½ oz Qi Black ½ oz lime juice Sugar to taste Shake and strain into glass. Float Qi Black. For added drama, ignite the float.	SOLAR PLEXUS ^* 1 oz. Qi Black 1/2 oz Taylor’s Velvet Falernum Liqueur 1/2 lemon squeeze Dash simple syrup Shake and strain into Collins glass, adding ginger ale as you pour. Garnish with orange fan along interior rim. * Duggan McDonnell, Cantina, San Francisco	QI RUSTY NAIL 1 oz Qi Black 1 oz Drambuie 1 oz soda Dash Angostura bitters Combine Qi & Drambuie over rocks and stir. Add soda and bitters. Garnish with orange twist. * Justin Sceva, Alameda
MAMERE ½ oz Qi Black 1 ½ oz Bulleit Bourbon ½ oz simple syrup 2 dashes Peychaud’s bitters 2 dashes orange bitters 3 kumquats, halved (+ 1 for garnish) 1 ½ oz Hangar One Mandarin Blossom Muddle kumquats, bitters, and syrup. Add ice, spirits, and stir. Strain into ice-filled old-fashioned glass & garnish with kumquat. * Kieran Walsh, Solstice, San Francisco	BADA-BING ^* 1 oz Qi Black 2 oz Hangar One Mandarin Blossom One small lime 1 teaspoon sugar Splash of cranberry juice Squeeze lime in a shaker. Add an orange wedge and a teaspoon of sugar, then muddle. Add spirits and ice and shake hard. Pour over crushed ice in a rocks glass. Garnish with an orange wedge. * Michael Adams, César, Berkeley CA	THE QI-8* 1 oz Qi Black 1 oz Hangar One Straight Vodka 1 oz tomato juice 1/2 oz fresh lemon juice 1/2 oz fresh orange juice 1/4 cup arugula 3 chives 3 dashes Worcestershire sauce 3 dashes fish sauce 3 dashes Tabasco 1 tablespoon tamarind Salt and pepper to taste Muddle arugula and chives in a pint glass with lemon juice until the greens are broken up and aromatic. Add ice and rest of ingredients. Roll and serve. Garnish with pickled veggies or smoked meats. * Lou Bustamante, St. George Tasting Room
QI & LIME 2 oz Qi Black ½ lime squeeze Sugar to taste Combine in a tumbler with ice & stir. Garnish with lime.	JOHN DALY * 1.5 oz Qi Black 4 oz fresh lemonade 2 dashes Fee Bros lemon bitters Build dry in a mixing glass. Add ice, shake briefly, and pour contents into a double rocks glass. * Lance Mayhew, Meriwethers, Portland OR

**Belly Warming**
QI & COCOA 1 part Qi Black 1 part hot chocolate (Recchiuti rocks!) Add Qi Black to hot cocoa and stir. Heaven on earth.	WAKING BUDDHA 1 part Qi Black 2 parts piping hot Lapsang Souchong tea (we like Numi) Add Qi Black to hot tea and stir. “Like an English country weekend, but without the muddy boots” – Holly Finn, Author	HOTTIE 2 oz Qi Black Heat Qi in a snifter in steaming water. Incredibly warming. Incredibly delicious. For a lighter version, simply add boiling water to Qi in a tea cup.
QI NEAT Pour Qi Black into tumbler. Enjoy the aromatic nose. Sip and experience enlightenment. If you take your whisky with water, try a splash with Qi Black. Truly belly warming.	FROZEN QI SHOT 1 oz Qi Black Pour a freezer-cold shot. Down in one swig. Nothing so cold has ever warmed you so quickly. Stimulate Your Inner Peace!	HONG KONG COFFEE 1 part Qi Black 2 parts strong hot coffee (we like Blue Bottle or Peet’s) Mix Qi Black into coffee. Float milk or cream on top to taste. Warm up and wake up!
QI TA DI 1 part Qi Black 2 parts Bourbon Long splash of lemon juice Light and refreshing when chilled, hearty and warming when heated in a snifter in steaming water. * Stephen Schuler, Morrell & Co, New York NY	Q-T .75 oz Qi Black .75 oz Grand Marnier 3 Cloves 1 Cinnamon stick Orange peel ¾ x 2 inches Add ingredients to 6 oz of hot water in a mug or bar hot glass. Grate fresh nutmeg on top and serve with a sugar swizzle stick. * Kirby Banta, The Carneros Inn, Napa CA	HOT QI TODDY 2 oz Qi Black 6 oz hot black tea 1 Tbsp honey 1 slie lemon Brew tea and fill mug 3/4 full. Mix in honey & Qi. Add lemon slice & enjoy.