A Sweet Spot for Tsonga
Tealeaves’s hand-blended Mountain Berry tea created the perfect ‘sweet spot’ by lending its sweet caresses and rich cabernet colour to the evening’s featured cocktail. Many of the guests enjoyed this sassy creation in their toast to honorary guest Jo-Wilfried Tsonga. Ranking No. 10 internationally, Tsonga was this year’s No. 9 seed at the US Open and No. 1 in our hearts for his friendly, US open-ness.
A Game of Doubles
Mountain Berry teabags were gifted to guests alongside a small bottle of Solbeso. Handcrafted in South America, Solbeso is a super premium spirit “kissed by the sun” made from fresh cacao fruit, as well as a young challenger in the market. No one could fault this ‘serve’, which was an ‘ace’ for all those who partook in its merriment. Together, the Mountain Berry and Solbeso were game, set, and match in creating The WestHouse Hotel New York Signature Cocktail.
Love On & Off the Court
As an enticement of the senses, this signature cocktail encouraged all to join in the evening’s revelry. Tealeaves’ unique Mountain Berry blend added the taste of fresh berries reminiscent of lazy summer days and beguiled with aromas as playful as a kitten. The flavour of these wooing berries was complimented by fresh squeezed lemon juice, and the intoxicating drink finished with an ever-so slight “Jalapeño kick”.
Re-create the topspin for yourself and you will cause quite the racquet with this berrylicious diva. Serve it to your guests and it will be a smash! (Otherwise, next time you find yourself in New York, ensure to stop by the WestHouse Hotel and see what all the fuss is about.)
WestHouse Hotel New York Signature Cocktail
- 2 TEALEAVES Mountain Berry Teabags
1 3/4 oz. Solbeso
1/2 oz. Combiner
1 Fresh Lemon Juice
1/2 oz. Jalapeño Simple Syrup (see recipe below)
- Combine all of the above ingredients in a cocktail shaker and mix thoroughly.
Jalapeño Simple Syrup
1 cup Granulated Sugar
- 2 Jalapeño, Cut Lengthwise, Seeds Removed
- In a medium saucepan over medium heat, combine the sugar with 1 cup of water.
Heat until the sugar dissolves.
Add the jalapeño and let it sit for at least 1 hour.
Strain the simple syrup through a fine mesh sieve and store in the refrigerator until needed.