you want 2-3 flavors in a drink
Sweet
sweet can lessen bitter, salty, acidic
can enhance / contrast
add: sugar, honey, agave, cinnamon, coconut, vanilla, some fruits, toasted almonds
Sour (acidic)
adds sharpness, makes people think fresh
used to balance sweet
add: salt, salted rim, pickled vegetables, tomato juice
Bitter
hints - add depth
too much - BAD
add: bitters, tonic, orange peel (first flush darjeeling)
Umami
savory
miso soup, MSG
add: deep steamed sencha
Combine
by weight / volume
body / intensity
balance flavors
Introduce
1) direct infusion (liquor and leaves)
2) tea simple syrup
3) mix tea in
4) ice cubes
Direct Infusion
Sample #1 glenfidich 12yr w/lapsang souchong
3x as much tea as with water
30min - 12 hours
this sample, 2 hours
slightly smokey smell
taste the scotch
after taste sweet and smokey
use high quality spirits
other ideas: Russian caravan
Tea Simple Syrup
sweet cocktail without dilution
50/50 water-sugar => tea/sugar
3-4x normal strength
if using honey
tea 60 / 40 honey
or even
70/30
sample whiskey sour with earl grey
rye in earl grey
- 1.5 oz rye
- .75 earl grey syrup
- .75 fresh lemon
- garnish with a lemon wedge
Mix-In
where dilution is OK or hot beverage
2-5 oz of tea (3x strength)
spiced rum & chai
Ice Cubes
sipping alcohols on the rocks
pop of color
tea 2-4x strength
burbon with Russian caravan ice cubes
vodka cocktail with hibiscus ice cubes
Sample 3 - Bees Knees
- 2oz gin
- .75 tea simple syrup*
- <.05 oz orange juice garnish with orange slice
syrups keep 5-7 days refridgerated
use a really fine strainer to decant tea/liquor
Ideas:
earl grey gin
earl grey lavender tequila and honey
russian carivan / lapsang souchong in bloody mary - bacon garnish
hibiscus and rum
hibiscus and champaign
citrus oolong and vodka
Russian caravan in white Russian
bold ginger in moscow mule
darjeeling and pernod
rooibos and dessert martini
demand co-branding
wholesale pricing
video of mixing
beer 8oz barrel over 3 months
simple 2-3 flavors in a tea
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