Tea and charcuterie

With World Tea Expo coming to a close, I’m a little sad that I I was not able to attend. To beat the blues, I turned to tea and food (so predictable, right?!) to cheer me up and ended up experimenting with some pairings I had never tried before.Drumroll, please...Let me introduce you to salumi, aka the cured meats of Italy. I have three tea and salumi pairings for you! 

Tea-infused Negroni, two ways

If you haven’t already, it’s time to hop on the Negroni bandwagon. Negroni, now ubiquitous, is an iconic Italian cocktail. Legend has it that Count Camillo Negroni invented it in 1919 in Florence. Why is it so popular? For one thing, it’s Italian, need I say more? (just kidding, of course). Well, it’s a simple recipe (just 3 ingredients in equal parts) and it doesn’t require any special bar tools. Nevertheless, it’s a very sophisticated cocktail. Its strong flavor, with bitter and sweet notes, might not be for everyone but palates have evolved to appreciate the bitter flavor in coffee and IPA beers, kale and dark chocolate, to name just a few examples. As it turns out, tea is perfect to create playful variations of Negroni, so without further ado, let me introduce you to the Tea-groni, two ways!