This was clearly no ordinary cup of tea. The liquid flowing from the teapot was cough-medicine pink and gushed around the large block of ice in my teacup, reminiscent of a tea chest.Although one of the ingredients was mountain berry tea, it had been infused in Bombay Sapphire gin for two days, given more flavour with lime juice and thyme, and then topped up with prosecco to create The Destruction of Tea – a cocktail with a kick.Served in the new Coterie bar of the Four Seasons Hotel Boston, this power-packed treat is named after the initial term given to The Boston Tea Party, an event that sparked the American Revolution.
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