Tea time is rather relaxed.
Masters Week is a cherished tradition that brings together elite golfers in Augusta, Georgia, competing in the season’s inaugural major tournament.
Both athletes and fans indulge in the Masters’ hallmark beverage, known as The Azalea.
This renowned cocktail is named after the vibrant pink flowers that bloom at Augusta National Golf Club, the site of the championship since 1934.
The azaleas burst into bloom each April, and it’s believed that the drink draws inspiration from the course’s 13th hole, affectionately called ‘Azalea’ because of the surrounding flowers.
On the back nine, the 13th hole is a 545-yard par-5 that’s nestled amidst lush woods.
The pastel colored drink is noted as “the perfect accessory for a Lilly Pulitzer sundress.”
Interestingly, last year saw a significant spike—about 750%—in transactions involving ingredients for azalea cocktails, indicating a notable consumer interest leading up to the Masters.
If you’re looking for an easier option, there’s a “Limited Azalea Kit” available through a partnership with Goldbelly. Priced at $99.99, it includes six servings and ships straight to your door.
The kit boasts Masters-themed cups, coasters, a stainless-steel cocktail shaker, jigger, stirrer, and easy instructions.
Feeling adventurous? Here’s how to craft the drink.
Azalea Masters Drink Recipe
From the official Masters website, here’s a classic azalea recipe:
- ice
- 1 1/4 ounces vodka
- 5 ounces lemonade
- 1/2 ounce grenadine
- Cherry and orange wheel slice for garnish
For those wanting a non-alcoholic version, you can simply swap the vodka with carbonated water, turning a Tom Daly into an Arnold Palmer.
The traditional recipe calls for rich lemonade and a good amount of grenadine, but some alternative drinkers suggest using a mix of pineapple and lemon juice and just a teaspoon of grenadine instead.
These modifications can yield a tangy, less sweet flavor, more reminiscent of a tropical drink.
Others even propose replacing the grenadine with cherry bitters to elevate the drink entirely.
The Azalea will surely appear on menus during the Masters, but it’s typically limited to the clubhouse and exclusive areas.
While ticket prices can soar into the thousands on the secondary market, concession pricing remains quite reasonable.
“The simple origins of the tournament are reflected in the food offerings, which play a significant role in the overall patron experience,” according to the Masters website.
This year’s menu features over 30 items, none exceeding $6.
The iconic egg salad and pimento cheese sandwiches have remarkably resisted inflation, remaining at just $1.50 since 2002, which is even cheaper than iced tea at $2.00.
The fan favorite? The delightful $3 Georgia peach ice cream sandwich, described by one admirer as “God’s.”
