challenge

Ingredients: • 45ml Rum Brugal Anejo; • 25cl fresh lemon juice; • 25cl sugar syrup; • 25cl Green Tea with Ginger and Citrus; • 2 dashes Angostura bitters. Technique: Throwing. Glass: Highball. Garnish: lime slice, nutmeg. Slow Iced Tea Challenge: the cold tea like you've never seen before! We selected 10 of the best bartenders in Bari and the province and put them to the test by asking them to create a cocktail based on Terza Luna cold tea to be served in their own bar. The bartenders could choose from 6 different Terza Luna cold teas and pair them with their chosen ingredients. They thus c..

Ingredients: Black tea with goji berries Terza Luna (at room temperature) 2 oz of vodka Moskovskaya 1/2 lime cut into wedges (divided into 3) 2 bar spoons of cane sugar Method: Muddler - Glass: High ball Preparation: First, cool all the equipment, in this case our glass. Then place the previously cut lime inside the glass and add 2 bar spoons of cane sugar. Now, with the help of a muddler, crush everything and then add some mint that we will gently press with the muddler. Now fill the glass with ice cubes. Pour 2 oz of vodka and top with the Black tea with goji berries. Use a spoon ..

Ingredients: Black tea with Goji berries from Terza Luna vodka jalapeno chili essential oil orange juice. Bartender's notes: The scent of jalapeno chili meets black tea, Goji berries, and orange, immersing themselves in vodka to release sensuality and warmth together. Slow Iced Tea Challenge: iced tea like you've never seen before! We selected 10 of the best bartenders in Bari and its province and put them to the test by asking them to create a cocktail based on Terza Luna iced tea to be served in their own establishment. Bartenders could choose from 6 different Terza Luna iced teas ..

Ingredients: Soda of Third Moon Fruit Herbal Tea "Mango and Passion Fruit" 4cl Antica Formula vermouth 4cl Bitter Campari M&S preparation technique Bartender's notes: Tè uè fa l'americano was born from the idea of creating a pre-dinner cocktail, fragrant and with tropical flavors. In this way, we proposed a twist on a classic aperitif that we all know: THE AMERICANO Slow Iced Tea Challenge: iced tea like you've never seen before! We selected 10 of the best bartenders in Bari and its province and put them to the test by asking them to create a cocktail based on Third Moon iced tea to ..

Ingredients: Green and white tea Terza Luna "Spring Snow" Sipsmith Dry Gin Tricky Tea Lemon juice Sugar syrup Garnish: Dried lemon Rose petals Rose water spray Glass: Tulip - Technique: Double Strain Bartender's notes: Smooth and enveloping, this drink offers new sensory perceptions thanks to the delicate taste of rose that gives a pleasant and velvety sensation to the palate. The infusion of orange tea, the main ingredient of the drink, makes the blend delicate and at the same time releases a persistent flavor with pleasant spring nuances. Slow Iced Tea Challenge: cold tea ..

Ingredients: For this Iroka cocktail we have chosen two exceptional ingredients from Terza Luna: • the Rooibos "Orange and Ginger" • the Green and White Tea "Spring Snow" Bartender's notes: The cocktail is born from a passion for spices, gin, and fusion. The idea is to recreate a fresh and fragrant cocktail by making the most of the ingredients. The tea infusion was extracted cold, the same process used to extract the base of the syrup reduced in a double boiler with the addition of ginger and citrus peels to not alter the scents. Slow Iced Tea Challenge: cold tea like you've never seen..

Ingredients: •Cold Tea Terza Luna "Spring Snow" •Gin Jinzu •lemon juice •syrup Technique: Shake and strain Garnish: rosemary. The syrup is produced by infusing the tea in water and then adding sugar Bartender's notes: Jinzu rose is born from the union of the botanicals that characterize Jinzu gin, namely gin, yuzu (citrus fruit), cherry blossoms, and sake, thus finding a perfect connection with the "orange and rose" herbal tea. Together they will transport you to distant lands with their warm and enveloping tones. Slow Iced Tea Challenge: iced tea like you've never seen before! We selec..

Ingredients: •Terza Luna Green Tea "Ginger and Citrus" •Dark Rum (origin Mexico) •Mezcal (origin Mexico) •Homemade citrus essential oil Bartender's notes: Going back in time and taking a leap into Latin America, the TE(me)X finds its origins precisely in the warm and lively Mexico. The Mezcal with its smoky echo, derived from the main extract of agave, pervades the palate with an unmistakable and persistent taste, which is attenuated by the chameleon-like taste of Rum, contrasted by the sweet and citrusy note created by the fusion of Tea and added essential oils. The cocktail elaborated b..

Ingredients: White rum, Spiced rum, Lime juice, Falernum (a typical homemade liqueur for tiki mixing based on a mix of rum macerated with spices, roots, and citrus peels, and sweetened with sugar), Soda based on Orange and Ginger Rooibos and Ayurvedic Lemon Chai tea, Terza Luna Angostura drops. Preparation: To prepare, shake all the ingredients except the tea soda and pour everything into a Collins-style glass, topping it off with the soda made from the two teas. Decorate with a few drops of Angostura, a sprinkle of pimento, a sprig of mint, and a lime slice. Bartender's notes: T..

Ingredients: Terza Luna Green Tea "Citrus and Ginger" Gin 3 cl Green apple Fresh ginger Ginger beer Agave syrup Garnish: Basil Mint Apple Cucumber with much pleasure and much love! Bartender's Notes: Wordplay adapted to the context, referring to the use of tea and a preparation similar to sangria, something you can also prepare for your friends in the summer! Note: the quantities can be doubled, as the drink is prepared like sangria, so the ingredients can be mixed together and left to marinate for at least one night. Slow Iced Tea Challenge: iced tea like you've never..