New York's Sanctuary Tea might have a list of house-blended teas that takes up a full printed page in small type, but the restaurant and tea lounge also provides cocktails, both with and without tea, created by Benoit Cornet. Cornet said he liked to use tea more for its aroma than for its flavor. Cornet uses Sanctuary Tea's own blends, creating concentrated shots with an espresso machine. Cornet explained that since tea does not last long once it's been made, the espresso machine ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com