Preparation
step 1: preparation to be carried out the day before the recipe
- Infuse 6 teaspoons of Un soir de Noël tea in 70 cl of mineral water.
- Infusion at 75°C for 10 minutes in mineral water.
- Let cool for 4 to 5 hours in the cold
step 2: preparation to be carried out a few hours before the recipe
- Cut the lemons into thin slices 3 mm thick, spread them on a sheet of baking paper and put them in the oven at 55 ° C. Dehydration can take from 2 to 6 hours, depending on the thickness of the slices and their water content.
- Turn the slices every hour. Keep in a dry place.
Step 3: Preparing the cocktail
- Pour the cold brewed tea, pineapple juice, Mont Blanc Gin, lime juice and vanilla syrup into the checker.
- Then check everything.
- Add the egg white to the shaker and using the dry checker technique, shake the white with the rest of the ingredients then shake a second time with ice and filter a second time.
- Finished with gold leaf and Physalis.
Step 4: Assembly and finishing
- Place a slice of dried lemon on top of the cocktail, then a gold leaf.
- To be enjoyed chilled and well chilled.
Tea “Tea on a Christmas Eve”
Discover a black tea from China, combined with roasted pineapple, candied orange peel, and exotic Christmas spices. A warm and comforting tea with natural and fragrant aromas to warm up the end-of-year celebrations.
Another sip and the same mystery plays out again!
From this magnificent tea we are going to make a Cocktail.
