Moonwalk Pineapple Bourbon Cocktail

MIXOLOGY RECIPE

Moonwalk

Forty-five years ago this week, NASA’s Neil Armstrong took “One small step for man. One giant leap for mankind,” becoming the first human being to ever place a foot on another celestial body in our universe. Why was this so momentous? This engineering feat offered science fiction fantasies a place in the realm of reality.

In celebration of this historic event, fasten your helmet and blast off with a “Moonwalk” all your own. Partnering with renowned mixologist, Gates Otsuji of The Standard High Line NYC Hotel, Tealeaves is excited to share his latest tea creation. (It’s quite a hit on their menu, so we hear.)

Poised on the stunning 18th floor deck, Le Bain is a New York City must. Located in the heart of the Meatpacking district, this rooftop bar boasts panoramic views of Manhattan overlooking the mighty Hudson River, world famous DJs and a plunge pool on the dance floor. As the moonlight reflects on the DJs starting their sets on the floor below, reflect on this small step for mankind and turn your bar into Mission Control.

Feel the day’s stresses lift in the weightlessness of bourbon and you’ll be over the moon in 10…9…8…7…6…

Ingredients

Instructions

Ingredients

Moonwalk

Kold-Draft Ice Cubes
2 ½ Oz. Golden Assam Tea Concentrate (see recipe below)
1 ¼ Oz. Fresh Lemon Juice
2 Oz. Bourbon
1 Dash Angostura Bitters
Pineapple Wedge, For Garnish

Golden Assam Tea Concentrate

4 ⅕ Oz. TEALEAVES Golden Assam
12 ¾ Oz. Fresh Pineapple
24 ¾ Oz. White Sugar
2 ¾ L Hot Water
530 mL. Pineapple Juice

Instructions

Moonwalk

Mix all of the ingredients with the Golden Tippy Assam Tea Concentrate.
Complete using the shake and strain method into highball glassware.

Golden Assam Tea Concentrate

To create the Golden Assam tea concentrate, first set the water on to boil.
Place the Golden Assam tea leaves in cheesecloth and tie into a loose sachet. Put the sachet into a kitchen-grade heat-proof container.
In a separate container, muddle fresh pineapple and cover with white sugar.
After the water has boiled, remove from heat, and carefully pour over the sachet.
Steep the tea leaves for two and a half minutes, then promptly remove the sachet.
Transfer the tea to a second container then stir in juice until sugar is dissolved. Shield the opening of the container with the cheesecloth, and allow mixture to come down to room temperature, then exchange cheesecloth for a secure lid.
Rest for 24 hours, then fine-strain concentrate into a food-safe container.