Pu er Sheng 2009 Bada Shan
This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.
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Jean-François Desaulniers presents us with this festive cocktail that offers a perfect balance between fruity, pleasantly acidic, a subtle bite of bitter and the rich earthy tones of aged tea. Sommelier Jean-François worked behind the tea bar in our Latin Quarter teahouse and specializes in a style of cocktails with less sweetness and more complexity. He won the Canadian Tea Master’s Cup in Mixology in 2019.
Mix all ingredients and serve on ice in a 10oz ‘Highball’ glass. Garnish with zeste of grapefruit or a slice of orange.
*We recommend the Pu Er Sheng 2009 Badashan for aromatic balance. You could substitute with another Pu er with a strong earthy character.
** for an alcohol-free version , simply replace the Campari with a few drops of orange bitters.
This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.
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