Hyde Park Haiku
The #PaletteForYourPalate Tea Cocktail Hyde Park Haiku is Mixologist Steven Minor’s creation, inspired by TEALEAVES Organic Long Life Green + Pantone 349C + Mood: Enlightened.
“I decided to go with cucumber, Asian pear, sake and shiso. Shiso has a very unique flavor, almost cumin-like. We finished off with a splash of Prosecco to add effervescence and acidity to the drink. We finished off with a splash of Prosecco to add effervescence and acidity to the drink.”
Hyde Park Haiku
INGREDIENTS
- 2 oz. Cucmber & Asian Pear-Infused Gin (see recipe below)
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1 oz. Moonstone Pear Sake
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1/2 oz. Green Tea & Shiso Simple Syrup (See Below)
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1 Splash Prosecco
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Garnish Shiso Leaf
STEPS
- Pour Cucumber & Asian Pear Infused Tanqueray #10, pear sake and Green Tea & Shiso Simple Syrup into martini shaker filled with ice.
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Shake vigorously for 5 seconds.
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Pour a splash of Prosecco into a chilled coupe glass.
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Strain liquid mixture from martini shaker over glass.
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Garnish with shiso leaf.
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Enjoy!
Cucumber & Asian Pear Infused Tanqueray #10
INGREDIENTS
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1 Medium Cucumber, Peeled
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1 Asian Pear
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750 mL. Gin
STEPS
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Cut cucumber in half lengthwise and use teaspoon to remove seeds.
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Chop into half wheels and place into a large ISI Gourmet Whip container.
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Peel and quarter one Asian pear, remove seeds and chop into small cubes, place into the ISI Gourmet Whip container.
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Pour one 750 ml bottle of Tanqueray #10 into ISI Gourmet Whip container.
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Screw cap on ISI Gourmet Whip container and zap with one canister of N2O.
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Shake vigorously and allow gas to escape via siphon.
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Fine strain and bottle into original, labeled and dated Tanqueray bottle.
Green Tea & Shiso Simple Syrup
INGREDIENTS
- 5 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags
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1 Cup Sugar
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1 Cup Water
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5 Shiso Leaves
STEPS
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Place contents of 5 Tealeaves Organic Long Life Green Whole Leaf Pyramid Teabags into coffee grinder and pulse for 5-7 seconds until finely ground.
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Place 1 cup sugar and 1 cup water into large quart container.
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Stir until all sugar is dissolved.
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Stir in the green tea powder and add chiffonade shiso leaves.
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Allow to sit for 5 minutes.
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Finely strain through cheesecloth into the original quart container.
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Label and date if saving for future use.