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The bar team at Anfora creates a syrup out of chamomile tea and incorporates it into the Camo-Carlita along with tequila and a blend of lemon, lime, and grapefruit juices. A float of Lambrusco adds an elegant and bubbly finishing touch.
Parm pairs up its Italian-American comfort food with a creative cocktail list, including a nod to its neighboring ‘hood, the Chinatown sling. They infuse Gordon’s gin with tea before a quick shake with cherry and Aperol for a refreshing drink with grapefruit and orange notes and a touch of tannin from the tea.
Mihoko's 21 Grams
Raphael Reyes, the bar manager at newcomer Mihoko’s 21 Grams, has created two vastly different tea cocktails on the opening menu. The Coquette features dragon pearls jasmine tea mixed with lemon verbena, lemon juice, yuzu and oleo sacrum (a mix of sugar and lemon rind oils), shaken with Bombay Sapphire East, while the Belle Epoque blends hibiscus tea with pineapple juice, 10 spice syrup, lime juice, Four Roses bourbon, habanero-infused Santa Teresa rum and bitter lemon soda.
Morandi has given an Italian twist to the classic Arnold Palmer. In lieu of the traditional lemonade, they mix iced tea with Absolute Citron, lemon juice and limoncello.
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This tiki-inspired icy concoction from Lani Kai starts with an infusion of mango black tea in Applejack for a tropical base. Add some Palo Cortado sherry, pineapple syrup, lime and house falernum, give it a swizzle, and you’ve got a perfect summertime refresher.