Flavor Trends, Strategies and Solutions for Menu Development

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By Rob Corliss
November 14, 2021

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Delight in the flavors of Thai iced tea has opened it up to the cocktail world, where mixologists are playing with its different elements in wonderful ways. Thai tea brings a warming complexity that adds backbone, condensed milk introduces indulgence. Lean into the tea flavor while adding less alcohol or reverse the roles. Incorporate complementary fruit notes for additional tropical appeal. Introduce creamy mouthfeel in new ways via plant or dairy milks, froths or housemade syrups. Use citrus to pop flavors. Drop in the unexpected with boba, jellies, herbs or spices. There are so many possibilities in boozy beverage building.

Here are Thai tea takes that push boundaries and elevate the drink experience:

THAI TWISTED BOURBON

Muay Thai Bourbon: Thai tea syrup + bourbon + pomegranate arils + lime twist

Hard Thai Cream Slushy: Thai tea + bourbon + lychee juice + condensed milk + ice

Thai Bourbon Milk Tea: Thai tea + bourbon + brown sugar syrup + oat milk + boba

THAI TWISTED RUM

Thai Milk Punch: Thai tea-infused rum + coconut cream + lime juice + salted caramel rim

Sassy Thai: Thai iced tea + rum + mango juice + chile pepper flakes

Mai Thai Tea: Thai tea + light/dark rum + orange Curaçao + orgeat + pineapple juice + lime juice + Luxardo maraschino cherry

THAI TWISTED VODKA

Thai Tea Party: Thai tea + vodka + ginger beer + lemongrass

Bangkok Palmer: Thai tea + rosehip lemonade + mandarin vodka

Thai Spritz: Thai tea syrup + vodka + aperol + club soda

 

ABOUT THE AUTHOR

mmRob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.

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About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.