Tea as an ingredient for cocktails in Sydney: it’s booming

Previously, we told you all about tea as an ingredient for cocktails. It’s Sydney’s bars’ turn to explore this boom.

Craig Kerrisson, director of the Applejack Hospitality group of bars, told BW Magazine that especially young people are attracted to healthy food, and that a cocktail with medicinal, herbal, or floral ingredients will be a choice for them.

And as we already know, the trend for less alcoholic and less industrial beverages with healthier ingredients are becoming fashionable. More and more people are becoming aware of what they are consuming. In Australia, especially people into fitness choose to drink less and better alcohol content. This has led to a drop in beer consumption. In fact, between 2003 and 2016 beer consumption fell by more than 4 per cent. While spirits consumption increased by 25 per cent.

Preparing cocktails with tea is nothing new, dating back to the 1727s, and today becoming aware of how we taste is reviving this trend that can only be healthy and delicious.

 

Don’t drink and drive. Enjoy responsibly.