Bartenders have been flirting with tea-based cocktails for a
few years, but the relationship is finally hitting its stride now that
mixologists from across the country are turning to specialty tea producers to
up their game. Local mixologists are embracing the trend at Denver restaurants
such as:
· The Kitchen – where apple juice is mixed
with sage and chamomile syrup in the Autumn Spices cocktail.
· Acorn Restaurant – blends chai with
Japanese whiskey and amaro in its Eastern Thoughts drink and makes a
booze-free tea cocktail of green tea, lavender, ginger beer, and grapefruit
bitters.
Tea producers Jennie Ripps and Maria Littlefield branded a
line of tea-based mixers , called Owl’s Brew.
· The Classic blend – is made with English
breakfast tea, lemon peel, and agave.
· Coco-Lada – features black tea, coconut,
chai spices, pineapple, and agave, and pairs well with rum or sparkling wine.
·
Pink & Black – combines black tea,
hibiscus, lemon peel, and agave with a splash of strawberry and lemon juices
Source: Specialty Food News
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