A well balanced blend of leaves and stems roasted to its characteristic ochre colour.
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.
- 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)
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.
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