Earl Grey Suave
Jebil Jacob Raju
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Serves
1 / Glassware - cocktail rock / Flavour Profile - floral, nutty, sweet, fragrantIngredients
90ml Earl Grey tea concentrate (made by infusing 1 teaspoon tea leaves in 1 cup of cold water overnight) | |
30ml Asian spice (we used Ecology & Co) | |
30ml orgeat & hazelnut syrup (we use Crawley's) | |
30ml coconut cream | |
coconut chips and edible flower, to garnish |
View the recipe collection here
Instructions
1. | Stir tea, spice and syrup together with ice in a mixing glass for 15-20 seconds until well combined and chilled. |
2. | Transfer to a rock glass half-filled with ice. |
3. | Layer coconut cream on top of mixture; pour it slowly and carefully so it settles on top. |
4. | Garnish with coconut chips and an edible flower. |
Food by Harmeet Singh Nanda / Drinks by Jebil Jacob Raju / Photography Jason Creaghan
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