Fridge Tea

Fridge Tea.

Fridge Tea.

A while ago I posted about how to make awesome “Sun Tea“.

Well, I was reading about it, and it turns out that many in the nanny state of the blogosphere disapprove of Sun Tea.

If you leave water and tea sitting at warm room temperature for a few hours, it turns out there is some small chance of some sort of bacterial growth in your beverage.

So, I have reconsidered my ways.

Instead of Sun Tea, I have been making the fully sanctioned Refrigerator Tea.

Currently I am using a clean 2 liter glass container.

To this jar I add 1/4 cup of Chinese Green Tea (dragonwell is very nice), 1/4 Cup of Yerba Mate, and one bag of peppermint tea. Cover with cold water from the tap.

I then place it in the fridge overnight and strain the leaves out the next day.

As far as I can tell, there is no difference between the levels of extraction in Sun Tea and Refrigerator Tea.

Others have pointed out to me that there are commercial versions of this very green tea, mate, and peppermint beverage.

I have countered, as someone who isn’t currently fully employed, the Sun Tea is not only more environmentally friendly, but quite a bit cheaper, per ounce, along with being tastier.

Also, woo, quite the caffeine kick, and if you want to be really fancy you can call it “Cold Process Tea“.

Hercules Redux

Received the following question in a comment:

“I’m curious about the ‘evidence’ for Hercules being a wine-and-herbal yerba-mate drink. Some years ago I thought I found ‘evidence’ that it was a very strong Welsh beer, ie: there was a brand with that name. Since then I have concluded that Hercules was a British version of absinthe, or possibly Czech absinthe bottled here. Vantogrio was certainly Czech. My guess is that it was a non-alcoholic anise-flavoured syrup. But Hercules just has to be strong…”

While there have undoubtedly been numerous products named Hercules over the years, I believe the evidence is fairly conclusive that the “Hercules” called for in Savoy Cocktails was neither an Absinthe Substitute nor a strong Belgian Beer.

Please refer to the topic on eGullet for the full rundown of the timeline of events and theories.


Here are some of the ads which friends have turned up and scanned from various London publications, contemporaneous with the publication of the Savoy Cocktail Book.

From the Times, 1927:

From vol. 74 of the Strand Magazine, Jul-Dec. 1927:

From Harry’s ABC of Mixing Cocktails, ca. 1928:

From the Times, dated April 21, 1928: