20ml Libertine Blends Runaway Rose Tea Syrup (see below)
prosecco or cava
fresh flowers and lemon peel, to garnish
LIBERTÉ WITH CHICKEN, GREEN OLIVE & MANCHEGO FRITTATA, FRESH SPRING GREENS
This dish of shredded chicken, manchego and green olives has great textures, very important when pairing with cocktails as the cocktail flavours are honest and accessible. You could eat each individual element of the dish with the drink and it will work. And on a more subtle level, manchego loves bitterness and we all know gin loves olives.
This is a classic French 75, an adaptable and fun cocktail given a springtime twist by using a tea syrup to balance the lemon juice. We love using the Runaway Rose tea from Libertine Blends in Wellington as it bounces with great notes of rose, lavender and vanilla. We’ve chosen Lighthouse gin as its citrussy components sit well with the floral notes of the tea. Of course, depending on your personal taste, you could go for a spiced orange and horopito tea from Kerikeri Tea which pairs excellently with the spicy notes in Reid+Reid Native gin.
Fill your Collins glass with ice, add all the ingredients, except the prosecco and the garnish, and stir to mix well.
Top with around 60ml of prosecco. Garnish with a fresh flower spritzed with orange-blossom water.
FOR THE TEA SYRUP
Make a pot of Libertine Blends Runaway Rose tea, and steep for 2 minutes longer than you normally would.
Then remove tea or teabags and add an equal volume of caster sugar to the liquid, stirring to dissolve.
Food recipes, food styling & photography Sarah Tuck; cocktail recipes and cocktail styling Peter Lowry & Laura Walker; cocktail photography Nicola Edmonds