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INGREDIENTS |
- 40 ml cacao mint tea infused
- singleton 12
- 20 ml Harvey’s cream sherry
- 10 ml Talisker storm
- 20 ml sugar syrup
- 5 ml citric acid solution
- 1 drop sea salt solution
- 1 tsp Japanese matcha tea powder
PREPARATION |
1. Mix all ingredients in a Japanese tea bowl with a bamboo whisk. Then stir with ice cubes.
2. Serve the cocktail in two small tea cups with a big chunk of ice.