Virtuoso Life - November/December 2017 - 60
Afternoon tea with a twist.
Tea gets a cocktail-hour kick.
BY LANEE LEE
PHOTOGRAPHY BY CHRIS PLAVIDAL
STYLING BY HEIDI ADAMS
V I RT U O S O L I F E
OVE AND SCANDAL ARE THE BEST
sweeteners of tea," eighteenth-century novelist Henry Fielding wrote.
No wonder, then, that the libation of
choice for the chatty English predinner social
hour earned the nickname "scandal water" in
the nineteenth century.
Lately, bartenders are giving tea another
reason to set tongues wagging: using it as a
mixer. They're blending green tea with rum,
earthy black teas with whiskey, and floral tisanes with gin. The London Edition, a boutique hotel in Soho, embraces the trend for its
"Scandal Water" afternoon tea service. Guests
can order from a menu of tea-inflected alcoholic punches (traditional tea is also available).
Elsewhere, Denver's Platform T tea lounge
plays on the classic Paloma with Lapsang