The Statler

This cocktail was first created for the Boston Park Plaza Hotel.  The Historic Park Plaza was originally called the Statler Hotel when it first opened its doors in 1927 and the Statler Lounge in the hotel pays tribute to that history.  New England has a long history with rum.  At it’s peak in 1770,  New […]

Tea Cocktails

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 […]

The Smoky Tomato

This variation on a Bloody Mary is a wonderful vehicle for an earthy, smoky, Lapsang Souchong tea.  Lapsang Souchong is smoked over pine needles and pine wood for a wonderful tarry, peaty smokiness reminiscent of a good Islay Single Malt Scotch. The Smoky Tomato Print Recipe This drink can be enjoyed without the alcohol as […]

The Southern Earl Grey

This Champagne Tea Cocktail has been served on multiple continents and is a perennial favorite at L’Espalier in Boston.  It has also become a staple in classes as it combines two classic approached to tea cocktails, tea simple syrup and tea infused alcohol. When selecting the Bourbon to infuse, use a good quality that you […]

Tea Cocktails

Categories: Culinary, Historical, mixology, spiritsTagged

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 […]

Tiki and Tea, A Tea-Smoked Cocktail

William Prine, at L’Espalier, located at the Mandarin Oriental in Boston, has created this fabulous straight tiki style cocktail with Keemun and clove smoke that really brings it to life.

Never at a loss for words…

Categories: Blending, Culinary, Flavoring, Harvest Report, mixology, News, Origin, spirits, Teaware, Travelogue, Uncategorized, ViewpointTagged , , ,

Tea Journey was funded this week by more than 550 backers who contributed $127,500 making this magazine the third highest funded periodical in Kickstarter history… To our backers around the world: Those who know me well, know that I’m never at a loss for words… until now. Tea Journey was funded at dawn — fittingly […]

Fish House Punch

‘Fish House Punch’ was created in 1732 at the The Schuylkill Fishing Company gentleman’s club in Philadelphia. This angling club, which is still in existence, was the first of its kind in the American Colonies, and claims to be the oldest social club in the English-speaking world. George Washington and Benjamin Franklin, as well as […]

Making an Oleo Saccharum

A secret of good punches for the last 200 years is oleo saccharum (sweet oil).  This is made by muddling together citrus peels with sugar to release the citrus oils into the sugar. Some people prefer to lightly muddle the zest until it just shines and the oil begins to be released. Others prefer to muddle the zest […]

Marzi’s Summer Gimlet

This wonderful cocktail was created by Marzi Pecen for a Tea Cocktail event that she was leading. She noted that even non-gin drinkers enjoyed it! Consider making extra of this multilayered Jasmine Syrup to use with the Green Fruits salad, or just to keep on hand. You’d be amazed how useful have interesting simple syrups […]