She described the flavor of the tea alone as “faintly citrusy,” without a lot of flavor. Guests can decide how much or how little they want to change the color. When the tea comes into contact with the lime juice, the drink turns purple, said O’Neill. At the table, the guest is invited to pour from a separate small vessel the bright blue butterfly pea flower tea, which “activates the Mood Ring,” evoking the namesake color-changing jewelry popular in the 1970s when the most desirable color was violet blue. The base of the cocktail is made with Espolon Silver Tequila, St-Germain and Fevertree Ginger Beer with a layer of fresh lime juice on top.
![mood ring menu mood ring menu](https://cdn.shopify.com/s/files/1/0078/4436/4359/products/fdsaf_1200x1200.jpg)
But her goal was also to “bring some joy and excitement” back to drinking cocktails.
MOOD RING MENU UPDATE
Stephanie O’Neill, bartender at the Antique Bar & Bakery in New Jersey, said the Mood Ring was developed initially as an update to the traditional Moscow Mule.
![mood ring menu mood ring menu](https://cdn.shopify.com/s/files/1/0097/1954/5918/products/Logo_MoodRing_01a_1200x1200.png)
Its most noticeable quality is a bright violet blue color, which can change when exposed to acids. This Southeast Asian herb tea is caffeine free and has a very mild flavor, making it a versatile component of cocktails. If there is one ingredient that really stood out in this year’s batch of cocktail submissions, it is butterfly pea flower tea. pool to preserve the quality and mood ring stone as long as possible. Trend: Butterfly pea flower tea as hot color-changing ingredient for the most nostalgic who may have already had rings of emotions as a child.
![mood ring menu mood ring menu](https://cdn.cutithai.com/wp-content/uploads/pin-mood-ring-key-pinterest_86045.jpg)
Ingredients: Espolon Silver Tequila, St-Germain, Fever- tree Ginger Beer, lime juice, butterfly pea flower tea Where to get it: Antique Bar & Bakery, Hoboken, N.J. These 10 cocktails, representing leading bar trends, were selected by editors of Restaurant Hospitality to spotlight innovation.