Place cloves, cinnamon stick, cardamom and allspice in a bag and break apart to help diffuse flavours.
Combine the tea, sugar, vodka, ginger, orange peel and spices in a glass jar(s). Although it seems like a long time, it is best to refrigerate for a week. We promise, it is worth the wait.
Strain into a separate container. Return to refrigerator.
To serve, pour 1 1/2 ounces of the tea mixture in a Sherry or Glencairn (Scotch) glasses.
Top each glass with 1/2 ounce of chilled club soda.
Recipe provided by Margot Bureaux. Margot won First Place honours in the Tea Cocktail Contest at the 2011 Coffee & Tea Show, held in Toronto, for her Masala Mist. Margot, a certifi ed Tea Sommelier, teaches tea courses at the Nova Scotia Community College’s Kingstec Campus. Email: firstname.lastname@example.org for more information.