在離這裡20個街區的另一個市郊酒店酒吧——皮埃爾(Pierre)的Two E Bar and Lounge酒
The Speakeasy Punch at Parker & Quinn
(left) and the Triple Salchow at Two E are exemplars of this winter's
tea-based cocktail trend.
Around New York, boozy versions
of “a spot of tea” are warming up winter drink menus this season as
Manhattan mixologists blend green, black and white tea leaves with a
range of spirits and wines.
Inside the Refinery Hotel, Alex
Ott creates a gender-neutral Speakeasy Punch, which he doles out in
generous portions barside at Parker & Quinn.
He begins with two ounces of warm hibiscus tea, a flavorful base that
is often served cold in the summer. (When brewing this variety, Ott
warns against over-steeping the leaves — 14 minutes is usually all it
takes.) He then stirs in two and a quarter ounces of Bacardi 8 rum, two
ounces of rye, two ounces of house-made rock-candy syrup (at home, white
cranberry juice makes a good substitute) and a dash of lemon juice. For
an extra dose of comfort, he serves the steaming liquid in a brandy
sniffer, which doubles as a hand warmer when the drinker grasps the
glass’s broad sides.
Twenty blocks uptown at another hotel bar, the Pierre’s Two E Bar and Lounge,
Sachin Hasan suggests that just about any kind of bourbon pairs well
with tea. But instead of simply adding the whiskey directly to
already-brewed tea and calling it a day (or, a hot toddy), he infuses it
with the flavor of tea by adding a few teaspoons of loose leaves to
half a bottle of bourbon, leaving it undisturbed for a few hours and
then straining out the leaves. The heady, fragrant infusion that remains
can be used to mix and shake a variety of drinks, hot or warm. But for
his newly-minted Triple Salchow, a nod to the Sochi Winter Olympics,
Hasan instead turns to vodka, which he claims is the easiest to mix with
tea thanks to its colorless and mild-tasting nature. Here, he shares
his recipe with those watching pre-Olympics coverage at home.
1 teaspoon brewed spice chai tea 1 teaspoon lemon curd 3/4 ounce limoncello 1 ounce milk 4 white chocolate nibs or buttons 2 ounces vodka Dash fresh-squeezed orange juice Lemon-flavored cherries for garnish (optional)
1. In a small saucepan over
medium-low heat, combine the tea, lemon curd, limoncello and milk,
stirring until heated, about three minutes. 2. Stir in the chocolate until melted. 3. Cut the heat and stir in the vodka and orange juice. 4. Pour into a heat-proof glass, garnish with lemon-flavored cherries and serve.
A cocktail is a kind of alcoholicmixed drink
that contains two or more ingredients. As generally understood today, a
cocktail requires at least one alcoholic component—typically a distilled spirit, although beer and wine are permissible—and one sweet component; it may also contain a souring or bittering ingredient. The completed cocktail is almost always garnished with fruit.
Cocktails were originally a mixture of spirits, sugar, water, and bitters. The term is now often used for almost any mixed drink that contains alcohol, including mixers, mixed shots, etc. A cocktail today usually contains one or more kinds of spirit and one or more mixers, such as soda or fruit juice. Additional ingredients may be sugar, honey, milk, cream, and various herbs.