Restaurant: Culinary Dropout, Phoenix
Creator: Mat Snapp
Inspiration: “I really wanted to craft an Asian-themed shandy, and this drink includes, white tea, Chinese lager, sake and calamansi.”
Key Ingredients: Cucumber sake, white tea syrup, calamansi and Lucky Buddha lager
What the Judges Said: This is really more of a shandy-Arnold Palmer hybrid, but mellower and smoother. Easygoing calamansi replaces the more sour lemon. White tea brings the floral notes without the bitterness of black tea, and it’s all further rounded out by the sake. It’s like a light, sparkling iced tea, but with alcohol.
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