Colds and flu are rampant. It's damn cold outside. And the economy just keeps on tanking. What to do to get a bit of calming comfort? Look no further than the glass.
Tabard Inn's Chantal Tseng, who mixes it up behind the bar at DC's Tabard Inn (including making a killer Sazerac), also loves tea, and tea-infused cocktails. Here is a recipe she recently shared with me:
Chamomile Toddy
Courtesy of Chantal Tseng, Tabard Inn, Washington, DC
1.5 oz. Brandy
½ oz. honey syrup (equal parts honey & warm water, stirred to combine)
Lemon wedge
Orange slice
Cinnamon stick
4 oz. hot brewed Chamomile tea
Tabard Inn's Chantal Tseng, who mixes it up behind the bar at DC's Tabard Inn (including making a killer Sazerac), also loves tea, and tea-infused cocktails. Here is a recipe she recently shared with me:
Chamomile Toddy
Courtesy of Chantal Tseng, Tabard Inn, Washington, DC
1.5 oz. Brandy
½ oz. honey syrup (equal parts honey & warm water, stirred to combine)
Lemon wedge
Orange slice
Cinnamon stick
4 oz. hot brewed Chamomile tea
Grated nutmeg (optional)
Add first five ingredients to mug. Top with hot brewed Chamomile tea, and garnish with grated nutmeg (if desired).
For more info, and another tea cocktail, check out my article on Wine Enthuasiast.
Add first five ingredients to mug. Top with hot brewed Chamomile tea, and garnish with grated nutmeg (if desired).
For more info, and another tea cocktail, check out my article on Wine Enthuasiast.
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