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.
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.