Coffee and tea are experiencing a revival on cocktail menus thanks to the rising popularity of brunch and interest in global flavors and wellness. The Shannon Rose Irish Pub in New Jersey offers an Espresso Martini made with espresso, vodka steeped with vanilla bean and Tia Maria coffee liqueur, while Kinship in Evanston, Ill., offers the Matcha-Cha, made with gin, matcha tea, ginger liqueur, green chartreuse and lemon. Coffee culture is humming, getting jolts of energy from the latest crazes, from cold brew to nitro to cascara. Tea is gaining momentum from varietals like matcha, Konbucha, and Chai.
Lightbulb Moment: Ricochets are not limited to food and have crossed into beverage as well. The advantage that tea and coffee has over other cocktail elements is their tie to clinical health research. They also can act as either the Leading Lady or the Best Friend in the cocktail. And lastly, they can be as conservative or as fringe as you like – so don’t hesitate to let them flirt and be playful in cocktails.