KOMOREBI COCKTAIL with Classic Earl Grey Black Tea
Pairs well with: negitoro rolls, cucumber salad, reflective afternoons
For the Cocktail:
- 45 ml (1.5 oz) Junmai sake
- 5 ml (0.75 oz) Yuzu concentrate (alternatively clementine juice also works)
- 5 ml (0.75 oz) Freshly squeezed lemon juice
- 5 ml (0.75 oz) Rice orgeat
- 30 ml (1 oz) Four O’Clock® Classic Earl Grey Black Tea foam
For the rice orgeat:
For the Four O’Clock® Classic Earl Grey Black Tea foam Earl:
- 30 ml (1oz) vegan foamer
- 300 ml Four O’Clock® Classic Earl Grey black tea
Making the cocktail :
1. Combine all the ingredients in a shaker tin without ice and shake. This is known as a “dry shake” and will whip the foam.
2. Add ice to the shaker and shake again.
3. Double strain into a coupe glass.
4. Express a lemon peel over the foam then discard it.
5. Garnish with drops of Angostura bitter hearts and enjoy!
*Makes 1 portion
Making the rice orgeat:
1. Combine ingredients in a blender and blend until the sugar is dissolved.
2. This should keep in the fridge for a week.
*Makes enough for 22 cocktails
Making the Four O’Clock® Classic Earl Grey Black Tea foam Earl:
1. Bring 300 ml of water to a boil then let rest for 90 seconds.
2. Steep the tea for 8 minutes then remove the bag.
3. Add in the foamer and stir.
4. Keeps for several months in the fridge.
*Makes enough 11 cocktails