Ingredients
| 40ml blended Scotch whisky (we use Chivas XV or Monkey Shoulder) | |
| 20ml sakura tea soda (see recipe below) | |
| 6–8 drops ume plum vinegar | |
| 6–8 drops Ballin’ Taiheke Hop Bitters | |
| East Imperial Soda Water | |
| kombu and edible dianthus flowers, to serve | |
| SAKURA TEA SODA - makes 650 ml / preparation 15 mins | |
| 50g sakura green tea (we recommend t leafT sakura rose green tea) | |
| 500ml hot water at 80°C (blend 20% cold water with 80% boiling water) | |
| ¼ teaspoon tartaric acid | |
| 1 cup caster sugar |
A delicate, zesty and fragrant sparkling tea taking influence from the traditions of hi-ball culture, and the significance of sakura and its treatment in the Sōraku district of central Japan. This drink both cleanses and builds freshness with the oysters, providing a well-rounded experience in both food and drink.
View the recipe collection here
Instructions
| 1. | Build all the ingredients except the garnish in a rocks glass or stemless wine glass, packing the glass with cubed ice. |
| 2. | Garnish with kombu and edible dianthus flowers. |
| 3. | SAKURA TEA SODA |
| 4. | Add tea to the freshly boiled and blended water. |
| 5. | Leave to steep for 4–5 minutes, then pour through a fine strainer. |
| 6. | Add the tartaric acid and sugar and whisk until dissolved. |
| 7. | Bottle, label with the date of production and keep chilled for up to 1 month. |
| 8. | This recipe makes more than you need for the cocktail, but it is great as a base for iced tea or to add freshness to desserts such as ice cream. |
| 9. | Or use to cure or pickle gherkins, carrots and seaweed. |
Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan
Leave a Reply