In 2002 when Audrey Saunders first introduced her ‘Earl Grey Mar-Tea-ni’ at the Ritz Hotel in London, it took the mixology world by storm. Ms. Saunders was at the forefront of a movement to use herbs and other culinary ingredients behind the bar, and while the cry was of innovation, Audrey was actually tapping into […]
Smoking is an ancient food preservation technique prized now more for the flavors imparted by the smoke during the cooking process then the actual preservation of the food. Tea sommelier and author Cynthia Gold shares new recipes for smoked pork loin, smoked quail, smoked salmon, even a smoked cocktail.
Tea is a flexible botanical that belongs behind the bar and can inspire a mixologist from many directions. The role of tea continuously evolved in Modern craft cocktails.
As the weather warms and you fire up your grills, it is second nature to reach for an iced tea or Tea Sangria, but tea isn’t just great accompanying grilled food, it can play a role within that food as well. There is the ancient and classic concept of smoking with tea leaves that can […]