Jun 16, 2013 11:41 AM
By now, your patio is probably primed for al fresco season and your walk-in is stocked with beautiful spring produce. But where does your beverage menu stand? Instead of making customers choose between an iced tea or a refreshing cocktail, give them the best of both worlds with infused tea cocktails. No, we’re not talking about Long Island Iced Teas, but rather craft cocktails that marry herbal flavors and the smooth characteristics of spirits.
Early To Ryes
Mixologist Vincent Lee; Lucy Restaurant and Bar; Yountville, Calif.
Bourbon Sweet Tea
Chef-owner Edward Lee, 610 Magnolia, Louisville, Ky.
The Smokey Brit
Chef-owner Randy Zweiban; Province, Chicago
Beverage Director Tad Carducci; The Tippler, New York
Kaffir The Reaper
The Chandelier Bar at The Cosmopolitan of Las Vegas; Las Vegas
Maxwell Heights Punch
Bartender Jeremiah Jason Blake; Holland House Bar and Refuge; Nashville, Tenn.