Gin­seng Thun­der

Power through win­ter with this ad­ven­tur­ous hot cock­tail in­spired by Jeff Talar­igo’s book The Gin­seng Hunter. Recipe by Hungie Fong, bar man­ager at The En­voy.

Crave - - DRINK - Drink photo Happy Yuen


60ml fresh Korean pear juice

10ml fresh lime juice 1pc can­died ginger

Gin­seng re­dis­tilled gin

A bot­tle of Lon­don dry gin

Dried gin­seng, to taste

Yata watte tea syrup

8g yata watte tea leaves 110ml boil­ing wa­ter White sugar, about 110g or equal quan­tity as weight of brewed tea

1 Make the gin­seng re­dis­tilled gin

Redis­till the Lon­don dry gin with the dried gin­seng, us­ing a ro­tary evap­o­ra­tor to con­cen­trate the flavours and cre­ate a clear con­sis­tency. Pour into a clean glass bot­tle and la­bel. Set aside.

2 Make the yata watte tea syrup

Steep yata watte tea leaves in boil­ing wa­ter for five min­utes. Strain. Add an equal amount of white sugar to the weight of brewed tea (50:50 ra­tio of sugar and tea). Stir un­til dis­solved. Pour into a clean glass bot­tle and la­bel. Set aside un­til cool.

3 Make the cock­tail

In a milk-steam­ing jug, add 40ml gin­seng re­dis­tilled gin, 30ml tea syrup, the Korean pear juice and lime juice, and stir briefly. Us­ing the steam wand on an espresso ma­chine, heat and froth un­til hot to touch. Pour into a warmed ce­ramic mug and gar­nish with can­died ginger on a cock­tail pick. Serve on a coaster.

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