THE BEGINNING
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Amanda Wan
Anne Cheng
Local molecular mixology guru Antonio Lai teams up with Amanda Wan, Malaysia’s Bartender of the Year 2010 (Diageo Reserve World Class Bartender of the Year for Malaysia) to create a unique and innovative experience at The Envoy. Represented by Anne Cheng & Amanda Wan.
- Sub Category Name
Drink
Mocktails/Iced Tea
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
- 30ml homemade Pandan syrup
- 120ml Dilmah Green Tea with Jasmine Flowers
- 30g Pandan leaves
- 100ml water
- 200ml fine white sugar
- 4g Dilmah Green Tea with Jasmine Flowers
- 220ml spring water
Methods and Directions
- Measure in all ingredients into a Perlini (pressurized carbonating cocktail shaker). Add ice and seal Perlini.
- Charge with carbon dioxide. Shake hard to ensure a thorough infusion of carbonation and cold temperature.
- Rest for 30 seconds. Release seal and pour into vintage wine glasses.
- Measure Pandan leaves and water into vacuum bags and seal. Cook in sous-vide for 2 hours at 52°C. Strain mixture and stir in sugar.
- Brew Dilmah Green Tea with Jasmine Flowers loose leaf tea in spring water just off the boil, for 3 minutes.
- Allow to cool overnight
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 27/04/2024
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