Dry January – Roses
I was intrigued by Mizudashi Sencha tea through an ad by Yoshien. So, I came up with a recipe using Sencha Sakura rose tea. On top of that, I had some Muri Yamilé left, so I combined those.
Mizudashi teas can be brewed cold over night in the fridge. This is why I added six teaspoons of tea to 600 ml of cold water in a carafe. The next day, I added a bit of lime and hibiscus syrup. To spice things up a bit, I added a few drops Jalapeno hot sauce. Do not overdo it here, because the Yamilé also has vegetal flavours. In the end, I topped everything up with the proxy from Muri.
3 cl Lime Juice
2,25 cl Hibiscus Syrup
Top off with Muri Yamilé
Shake – double strain – chilled Cocktail glass – top off;
Garnish: Lime Twist;
Song: The Paper Kites – For All You Give Feat. Lucy Rose;
First you notice the floral notes in combination with a certain sweet and sour mix with the “Roses”. Next, you will find a hint of tannins from the green tea and some umami flavours. The smokiness and rhubarb flavours of the Yamilé linger on somewhere in the back of the drink. The warmer the drink gets, the more umami flavours emerge.
