Cocktails aren’t just beach coolers prepared acrobatically like in the Tom Cruise 80s film. There is a recent trend in Europe elevating the art of mixology to more flavours from nature itself. Given the nacant stage of the artform, experimenting is highly recommended.
Both tea and wine have been drank for eons with reverence and admiration. But to create a pastiche of the two cultures is the most delectable idea in recent times. Imagine the promise the idea brings and the possible pairings of fine foods with pairing of fine teas and wine.
A Bordeaux merlot with a Darjeeling second flush drank at room temperature is one of the most symphonic celebrations of a grapey fruity bouquet. A Californian Chardonnay gently cooled with a floral white tea is for the connoisseurs with a more subtle palate. A sparkling rosé with the Moghul rose petal tea or a mulled chai masala with a heady port wine could well become holiday classics. The possibilities are endless. Give it a ‘shot’.
Check out this video on youtube: