LIBERTÉ

Cuisine - - SARAH TUCK -

GLASS COLLINS (TALL GLASS) / METHOD BUILT

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.

30ml Light­house gin

25ml fresh le­mon juice

20ml Lib­er­tine Blends Run­away

Rose Tea Syrup (see be­low) prosecco or cava fresh flow­ers and le­mon peel, to gar­nish

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.

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