Tea as a base for a soup? -Interesting idea, report back your findings. Also, the #recipes tag isn't used enough in my opinion, feel free to show it some love. One of my favorite drinks is called the Tea Thyme and is served at Grange Restaurant and Bar in Ann Arbor, MI. I believe ecib, b_b and mk have all at least tried the drink. It's pretty damn good. Here are the ingredients, though I'm not sure of the exact amounts:
The other day I was juicing beets and thought to myself, "I should make beet infused simple syrup." -I'll do it one of these days and report back. Good question btw. Black currant tea
thyme simple syrup
Plymouth gin
lemon juice
I recall that Tea Thyme was pretty good. Unfortunately, Grange also has this abomination which I accidentally ordered expecting a classic Manhattan:
It tasted like someone poured bacon juice in my whiskey. GKB Manhattan:
Bacon infused Bulleit Bourbon
Michigan maple syrup
blood orange bitters
house brandied cherries
Yeah, that drink was "unfortunate" at best. The smoke from the bacon was incredibly over-powering. cW, you used to be intimately familiar with these cocktails. What's your take on the baconator-manhattan?
Sad to say, I am in agreement with mk on this one. (Not sad to agree with mk, just sad that I can't stick up for my previous and beloved place of employment on this one). Had the bacon been served on the side, the synergy would have been wonderful. Alas, not only was the smoke overpowering (at times), but that, and the oily fattiness of the bacon, were the only things imparted. Without crispness, salinity and umami, bacon wouldn't ever work. And so it did not work in the GKB manhattan. The only successful incorporation of bacon into a cocktail I've seen is when Bloody Marys are garnished with generous strips of the stuff. Anyone else have candidates?
Beet infused simple syrup should be really great! It's such a naturally sweet food. I'm sure you know, but that's why we have Red Velvet cake, beet was used as a sweetener during the early 1900's in America, and Red Velvet came about because of the dye it imparted to the cake. Let me know how it turns out! And that tea sounds absolutely delicious, currant isn't used nearly enough and thyme simple syrup sounds delightful.