4 December 2013
For several years we have been exploring the surprising compatibility of different teas with whisky. In these pairings we usually taste the two products separately, With mixology however we blend the various ingredients and their respective flavour profiles in to the same beverage. Following a course of mixology with our friends at Ateliers & Saveurs in 2012, we created a recipe for a winter cocktail to celebrate the holiday season.
We asked Simon Faucher, known as ‘LeRoux’, a sommellier and modern mixologist at St Amour to create this recipe that enhanced the taste of the tea and all the other ingredients. Simon chose tea as the base of the cocktail and whisky as the alcohol, ideal to please both your tea-loving aunt and whisky-loving uncle!
FENG PINE COCKTAIL
1/5 oz / 45 ml Glenfiddich
½ tspn Spruce Tips Jelly
1/3 oz / 10 ml Lemon juice
7 oz / 200ml Feng Huang Hong Cha Tea
Mix all ingredients together in a shaker.
Mix all ingredients together and serve with a fir branch as decoration