Tea base cocktail: Hojicha Sour

Jean-François Desaulniers presents us with this festive cocktail that offers a perfect balance between the roasty notes of Hojicha and sesame, the vivacity of lemon and the gentle sweetness of maple syrup.  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.

Ingredients

• 2.5 oz of Hojicha Isagawa chilled (we recommend an 8hr cold infusion of 2.5g per 250ml water.  If you don’t have time a hot infusion cooled on ice works).
• 2/3 oz lemon juice
• 1/2 oz dark maple syrup (if you have a sweet tooth add up to ¾ oz)
• 4-5 drops of unroasted sesame oil
• 3/4 oz egg white (or vegan emulsifier)
• 3-4 dashes of walnut bitters
• 3/4 oz of Sazerac Rye* (or another whiskey)

Preparation

Put all the ingredients in a shaker with ice and mix vigorously. Pour into an ‘old-fashioned’ glass, filtering off the ice. Scoop the remaining foam onto the surface of the drink, add a light sprinkle of sesame seeds and a zeste of lemon to garnish.  

* for an alcohol-free version, simply omit the Rye for a delicious mocktail.