kelly magyarics

washington, d.c.-based wine, spirits & lifestyle writer / wine educator

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Featured Cocktail: Rainforest Rickey

Chantal Tseng adores tea, and the mixologist at D.C.'s Tabard Inn uses the brewed beverage in many of her original cocktail creations. Her entry in this year's Rickey competition combines brewed Mocha nut Mate, a Brazilian toasted mate with dark chocolate, hazelnut and dried sunflowers, and notes of chicory, chocolate and hazelnut, with Coconut Pouchong. The Rainforest Rickey is tropical, citrus-y and chocolate-y, and you can get one at the Tabard throughout the month of July.

If you want to try to make it at home, don't overlook the garnish, which really adds aromatics and flavor to the drink. Chantal gets chocolate mint from the Tabard's own her garden, but if you can't find it, substitute regular mint. Use an atomizer or an eye dropper to add a spritz of Kahlua to the top of the drink.

Rainforest Rickey Courtesy of  Chantal Tseng, Tabard Inn, Washington, D.C.

1.5 oz. Woodford Reserve Bourbon .5 oz. fresh lime juice and half shell 4 oz. "Almond Joy Soda" (see Note) Rum-soaked coconut slice, sprig of chocolate mint and light spray of Kahlua, for garnish

Add Bourbon and lime to large wine glass. Add ice and Almond Joy Soda, and garnish.

For the Almond Joy Soda: Brew Coconut Pouchong and Mocha Nut Mate teas in a 1:2 ratio, and let cool. In a liter siphon, add 1 small bottle of Nirvana coconut water (9.5 oz.) and then fill the siphon 3/4 full with the brewed tea. Charge and chill the siphon overnight.