Crave__February_2018
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Power through winter with this adventurous hot cocktail inspired by Jeff Talarigo’s book The Ginseng<br />
Hunter. Recipe by Hungie Fong, bar manager at The Envoy.<br />
Drink photo Happy Yuen<br />
Ingredients<br />
60ml fresh Korean<br />
pear juice<br />
10ml fresh lime juice<br />
1pc candied ginger<br />
Ginseng<br />
redistilled gin<br />
AbottleofLondon<br />
dry gin<br />
Dried ginseng, to taste<br />
Yata watte<br />
tea syrup<br />
8g yata watte tea leaves<br />
110ml boiling water<br />
White sugar,<br />
about 110g or equal<br />
quantity as weight of<br />
brewed tea<br />
1<br />
2<br />
3<br />
Make the ginseng redistilled gin<br />
Redistill the London dry gin with the dried ginseng, using a rotary evaporator to concentrate<br />
the flavours and create a clear consistency. Pour into a clean glass bottle and label. Set aside.<br />
Make the yata watte tea syrup<br />
Steepyatawattetealeavesinboilingwaterforfiveminutes.Strain.Addanequalamountof<br />
white sugar to the weight of brewed tea (50:50 ratio of sugar and tea). Stir until dissolved.<br />
Pour into a clean glass bottle and label. Set aside until cool.<br />
Make the cocktail<br />
In a milk-steaming jug, add 40ml ginseng redistilled gin, 30ml tea syrup, the Korean pear juice<br />
and lime juice, and stir briefly. Using the steam wand on an espresso machine, heat and froth<br />
until hot to touch. Pour into a warmed ceramic mug and garnish with candied ginger on a<br />
cocktail pick. Serve on a coaster.
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