While everyone is aflutter about high tea returning to the newly re-opened Plaza Hotel, we're more excited about the buzzy brews the Monkey Bar offers just a few blocks east. New chef Chris Cheung's idea of a tea party includes an entire cocktail menu with leaf-infused libations like the Mint Howler (mint tea-vodka with passion fruit tea); a Capuchin Julep (orange spice tea-bourbon with mint, soda, and muddled fruit); and the Red Rhesus, a champagne, chai and raspberry mix that matches the ruby-colored mural in the dining room (pictured above). Who knew high tea could be such a spirited occasion?