Tea Cocktails
The Bold and the Blue-Teaful
MIXOLOGY RECIPE
The Bold and the Blue-Teaful
ENGLISH BREAKFAST FRENCH 75
Notes from Shannon Marshall, Bartender at Four Seasons Hotel Toronto:
“I created an infusion with the tea, then used blueberries as both sweetener and natural food dye. Complementing the flavors is the gentle effervescence of Perrier-Jouët Champagne.”
[[ recipeID=recipe-8kqhrejvw, title=The Bold and The Blue-Teaful ]]