Three bartenders hack the cheese tea into their cocktails

Choni Song at The Cannery

“I love tea very much, but I’m usually busy with work and I don’t have time to queue up to buy cups of it. Now that it’s so popular, I was intrigued to make a cocktail version of it for the bar. When making the cream cheese foam, I’ve learned to use an electronic egg whisk I borrow from the kitchen. It gives me a consistent texture for the foam, and it definitely saves me time during when I’m serving it during rush hours. The idea for the burned cheese top came from a dish at The Cannery.”