Asiri Punchihewa


Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014 

Makes 5 Portions

120 ml Tawny Port wine
60 ml Portuguese vodka
30 ml freshly squeezed lemon
30 ml home-made Vanilla Ceylon Tea syrup
1 egg white
Orange twist
1 drop Creole Bitter

Vanilla Ceylon Tea syrup:
1 litre spring water
Equal parts of white sugar
15 g Dilmah Vanilla Ceylon Tea
3 vanilla sticks

Add all the ingredients except bitters and twist in a shaker.
Dry shake.
Add ice and shake again.
Strain into martini glass.

Vanilla Ceylon Tea syrup:
Heat ingredients until it starts boiling.
Remove from heat.
Fine strain and store in the fridge overnight.

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