I created this cocktail as part of my Italian & Japanese fusion event “Sake & Sinfonia”. This was my Sinfonia cocktail which showcases an edible component and unique tea flavours. This cocktail is an experience and will take you through a journey of flavour.
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This a multi-step process:
1) Cocktail
Combine the following ingredients in a shaker, shake with ice, and double strain into chilled coup.
2oz Genmaicha-infused Malfy Gin*
0.75oz Butterfly Pea Flower Syrup**
0.75oz Lemon Juice
3 Drops Lemon Rosemary Bitters
*Genmaicha-infused Malfy Gin: Infuse 1 tablespoon of Genmaicha tea into 1 cup of Malfy Limon Gin for 1 hour. strain out tea
**Butterfly Pea Flower Syrup: In a saucepan, add 1 cup sugar, 1 cup water, and 1 tablespoon of Loose Leaf Butterfly Pea Flower. Bring to boil then let cool, strain out and enjoy!
2) Small Pitcher
Add 3oz Sparkling Hojicha Tea @nipponsakeimports
3) Edible Component
On a tasting spoon, add Genmaicha Prosecco Foam***. Top it with Fabri Candied Ginger.
***Genmaicha Prosecco Foam
Combine the following ingredients into an isi-siphon, add 2 charges and store in fridge until ready to use:
2oz Genmaicha Tea
1oz Lemon Juice
3oz Prosecco
1/4 teaspoon Xantham Gum
How to consume:
Have a few sips of the cocktail, eat the edible component, then when you are ready add the sparkling Hojicha. Cheers!
