While much of the drink menu at NYC’s Coqodaq focuses on pairing Champagne and other sparkling wine with Korean-style fried chicken, bar manager Matt Chavez wanted to be sure the cocktail menu was just as exciting— including non-alcoholic options, like this drink. Tea became the focal point.
“We use tea as a common thread in our menu because of its versatility and role in historical dining culture,” Chavez explains. “Tea not only has a unique set of flavors and textures but also traditionally was used as a natural ‘medicine.’”
In the Grey Room, Earl Grey tea-infused coconut water and pineapple syrup wink at the flavors of a piña colada, while verjus (the pressed juice of unripened grapes) and non-alcoholic vermouth add bright acidity. He likens the final drink, stirred to silky perfection, to a Ti’ Punch, a citrusy rum pick-me-up.
“I wanted to create something that tasted layered, slightly tropical,” he says, “but was also refreshing.” Mission accomplished, we say.
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This Article was originally published on Wine Enthusiast
