SOIRÉE COCKTAIL with Chocolate Mint Black Tea
Pairs well with: lamb, strawberry confit, stolen glances
Ingredients:
For the cocktail:
- 250 ml Four O’Clock® Chocolate Mint Black Tea
- 320 ml Old Tom gin
- 160 ml Four O’Clock® Chocolate Mint-infused dry vermouth
- 8 dashes Chocolate bitters
Makes 6 portions
For the mint-infused dry vermounth*:
- 640 ml of dry vermouth (French vermouth preferred)
- 19 fresh mint leaves
For the Chocolate Mint Black Tea (makes enough for 1 batch):
- 1 tea bag of Four O’Clock® Chocolate Mint Black Tea
- 250 ml water
*Makes enough for 1 batchs
Preparation:
For the Four O’Clock® Chocolate Mint Black Tea:
1. Bring water to a boil, then let it rest for 90 seconds.
2. Steep the tea bag for 8 minutes.
3. Remove the tea bag and refrigerate the tea.
For the Four O’Clock® Chocolate Mint-infused min-infused dry vermouth:
1. Combine the dry vermouth and mint leaves in a container.
2. Gently muddle the mint leaves to release their flavours.
3. Let the mixture sit in the fridge overnight.
4. Strain out the mint leaves and refrigerate the infused vermouth.
For the cocktail:
1. Combine all ingredients (tea, gin, infused vermouth, bitters) in a 750 ml bottle or container.
2. Refrigerate until ready to serve.
To serve, simply pour 120 ml into a Nick & Nora, Martini, or Coupe glass. Garnish with an orange twist and enjoy!