Mindful Mixology
The Art of the Spiritfree Cocktail
If you’ve been paying attention, you’ve probably noticed a shift in how our culture is drinking, thinking and talking about alcohol. We’ve entered a new era of mi...
Owner/mixologist Kristi Dukoff, Kristi’s Kraftails, Warren
Using jasmine tea is a great way to add springtime floral notes to a recipe, even before edible blossoms come into season. Experiment with different local honeys to amp up the floral dimension.
Ingredients
- 4 ounces Hey Bay!*
- Fresh viola (Johnny Jump Up) for garnish
Preparation
Shake Hey Bay! mixture over ice in a bar tin, strain into a glass filled with fresh ice and garnish. Makes 1 drink.
*In a small saucepan, simmer 1¼ cups water; 2 tablespoons (or 2 tea bags) jasmine green tea; 3¾ ounces fresh lemon juice; 5 ounces honey; and 1 fresh bay leaf for 5 to 7 minutes. Stir, remove from heat, fine strain and discard solids. Cool and funnel into a clean Mason jar. Refrigerate up to 2 weeks. (Makes enough for 4 drinks.)
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