Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)
45ml Cucumber infused vodka
90ml Dilmah Ceylon Young Hyson Green Tea
2 wedges fresh lime
200g dark palm sugar
50g coconut milk
In a cocktail shaker combine vodka, Drambuie, brewed Dilmah Ceylon Young Hyson Green Tea (room temperature), 15ml palm sugar syrup & lime.
Shake vigorously until all ingredients are combined.
Pour into a champagne flute & garnish with cucumber stick.
Palm Sugar Syrup
Boil the water and sugar for 3 minutes, then add the coconut milk and simmer gently for 3 minutes more.