APPLE GALANGAL MARTINI
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Olivier Foucke
Bruno Santos
The luxurious Westin Macau presents a fusion of local hospitality and global flavours. Represented by Bruno Santos & Olivier Foucke.
- Sub Category Name
Combo
Cocktails
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
- 90ml Portuguese vodka
- 120ml freshly squeezed green apple juice
- 30ml freshly squeezed lemon juice
- 30ml sugar syrup
- Cinnamon lychee liqueur caviar
- Cinnamon air
Cinnamon Lychee Liqueur Caviar
- 240g of algin premixed with 480g of brewed Dilmah Ceylon Cinnamon Spice Tea
- 50ml lychee liqueur
- 50ml sugar syrup
Cinnamon Air
- 500ml boiling spring water
- 10g Dilmah Ceylon Cinnamon Spice Tea
- 10 small cinnamon sticks
- 5g lecithin
Methods and Directions
- Add all ingredients into the shaker.
- Shake and fine strain.
- Add cinnamon lychee liqueur caviar.
- Top up with cinnamon air.
Cinnamon Lychee Liqueur Caviar
- Mix everything and drop the liquid into a calcium bath drop by drop.
- Remove with a slotted spoon and rinse in water.
Cinnamon Air
- Blend all ingredients.
- Turn on the air pump and retrieve the foam.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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