Three Cheers to Three Years
Thank you to everyone who made it to the tea shop for our Third Anniversary Gala on October 21. We hope you had as much fun listening to Superior Siren and slamming kombucha shots as we did!
For November, there are new and old favorites on the specialty menu–like a Red Fox Tail. This tea latte is made with a rich blend of Gold Spice and Vanilla Redbush teas, brewed strong and topped with a foamy plume and sprinkle of raw sugar. Other featured bevs include Frost Moon, Maple Chai, and Fox Goes to London.
And as for those kombucha foxtails from the party, here are the recipes:
Salty Fox (Fox’s take on a Salty Dog)
-Collins glass, topped with ice/rimmed with salt
-Add 1-2 oz vodka, to taste
-Top glass with Snooty Fox grapefruit kombucha
-Splash of Berry Beautiful simple syrup
-Garnish with lime or lemon
It Was A Dark and Stormy Night (Fox’s take on a Dark ‘n’ Stormy)
-Collins glass, topped with ice
-Add 1-2 oz dark rum, to taste
-Top glass with Snooty Fox ginger kombucha
-Splash of lime simple syrup
-Dash of Bitters
-Garnish with lime
Three New Kombucha Classes!
If you’ve been wanting to brew kombucha, there are three more classes on the books–join us! We will sample kombucha, share insights and techniques, walk through the brewing process, and send you home with everything you’ll need to start making your own delicious kombucha.