Every Sunday starting October 6th, Bar Pendry is bringing back its Boozy Tea service— this time with an international twist. Throughout the year, Pendry’s Executive Chef Mark Shoemaker & the Bar Pendry mixology team will explore a different region with an affinity for tea, and celebrate its traditions by creating a new cocktail & bites menu. For the first study, the team is diving into Mumbai, India, for its tea stalls brimming with varieties of traditional spiced chai and other blends.
New cocktail offerings include the Mumbai Spritz with Bombay gin and Fever Tree lime yuzu soda, the Ambri Sour with Four Roses bourbon and apple shrub, and the large format Chamomile Punch with Giffard lychee liqueur and chamomile sweet tea. These boozy sips pair with bites from the Mumbai tea tower, which features sweet & savory twists on traditional Indian cuisine like the Curry Chicken Ladi Pav with cucumber achaar; a Saffron Lentil Fritter with mango; Gulab Juman, a fried ball of dough soaked in rose water; and Pâtes de Fruits Kabocha Squash, a traditional fruit candy made from Kabocha squash and coated in confectionary sugar.
Every Sunday starting October 6th, Bar Pendry is bringing back its Boozy Tea service— this time with an international twist. Throughout the year, Pendry’s Executive Chef Mark Shoemaker & the Bar Pendry mixology team will explore a different region with an affinity for tea, and celebrate its traditions by creating a new cocktail & bites menu. For the first study, the team is diving into Mumbai, India, for its tea stalls brimming with varieties of traditional spiced chai and other blends.
New cocktail offerings include the Mumbai Spritz with Bombay gin and Fever Tree lime yuzu soda, the Ambri Sour with Four Roses bourbon and apple shrub, and the large format Chamomile Punch with Giffard lychee liqueur and chamomile sweet tea. These boozy sips pair with bites from the Mumbai tea tower, which features sweet & savory twists on traditional Indian cuisine like the Curry Chicken Ladi Pav with cucumber achaar; a Saffron Lentil Fritter with mango; Gulab Juman, a fried ball of dough soaked in rose water; and Pâtes de Fruits Kabocha Squash, a traditional fruit candy made from Kabocha squash and coated in confectionary sugar.
Reservations can be made through OpenTable.
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