BERRY SENSATION COCKTAIL

BERRY SENSATION COCKTAIL

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Mark Sinclair
Brent Assam

  • Sub Category Name
    Drink
    Cocktails
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Berry Tea Cocktail

  • 60ml Dilmah Exceptional Berry Sensation Tea
  • 4 fresh raspberries
  • 10ml castor sugar
  • 20ml sugar syrup
  • 15ml lemon juice
  • 50ml Old Tom Gin
  • Dilmah Exceptional Berry Sensation ice cubes

Blueberry Caviar

  • 100ml blueberry juice
  • 150ml Dilmah Exceptional Berry Sensation Tea
  • 2g Algin
  • 6.5g calcic
  • 1000ml water

Strawberry Caviar

  • 100ml strawberry juice
  • 150ml Dilmah Exceptional Berry Sensation Tea
  • 6.5g calcic
  • 1000ml water

Raspberry Caviar

  • 100ml raspberry juice
  • 150ml Dilmah Exceptional Berry Sensation Tea
  • 6.5g calcic
  • 1000ml water

Champagne Air

  • 450ml sparkling wine
  • 30ml Dilmah Berry Sensation Tea sugar syrup
  • 220ml lemonade
  • 6g Sucro

Methods and Directions

Berry Tea Cocktail

  • For the berry tea, use 2 tea bags for 120ml of water and brew for 3 minutes at 100C.
  • Place the raspberries in the glass, spray with and sprinkle with castor sugar.
  • Brûlée the raspberries to caramelise and intensify the berry flavour.
  • Mix the remaining ingredients together, shake and double strain.

Blueberry Caviar

  • Mix the Algin with blueberry juice then add the tea.
  • Dissolve calcic in water with a stick blender.
  • Fill a syringe with blueberry juice and drip into calcic mix.
  • Strain into cold water.

Strawberry Caviar

  • Mix the Algin with strawberry juice then add the tea.
  • Dissolve calcic in water with a stick blender.
  • Fill a syringe with strawberry juice and drip into calcic mix.
  • Strain into cold water.

Raspberry Caviar

  • Mix the Algin with raspberry juice then add the tea.
  • Dissolve calcic in water with a stick blender.
  • Fill a syringe with raspberry juice and drip into calcic mix.
  • Strain into cold water.

Champagne Air

  • Place all ingredients together and blend with a stick blender.
  • Aerate the liquid with a fish pump.

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