Tea Based Cocktail: Dragon Mojito
Jean-François Desaulniers presents us with this festive cocktail that offers a flavour experience that perfect balances floral, aromatic and refreshing. 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.
- 3 oz of Dragon Pearl 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 also works).
- ¾ oz Thuya Gin (or another ‘foresty’ gin )
- 2 oz white Cranberry juice
- ½ oz lime juice.
- Tonic water
Mix all the ingredients except the tonic water. Serve on ice in a 10oz ‘Highball’ glass. Add a little tonic water and stir gently. Garnish with a slice of cucumber and a sprig of basil.
*for an alcohol-free version simply leave out the gin or, even better, replace it with an alcohol-free gin like Norois Esprit-de-London.
Add a comment
*If you don’t have a Facebook account, you can write down your comments here.