PEAR DREAM

Written by Asiri Punchihewa on September 18, 2014 and posted in 2014 and Gold Winner Recipes and Hong Kong and Hong Kong - 2014 and Mocktails and Pairing and Recipes and winners recipe.

Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong

Makes 1

30 ml pear juice
50 ml Dilmah Ceylon Cinnamon Spice Tea (brewed as per pack instructions and chilled)
Crushed ice
Garnish:
Orchid

Glass:
Champagne turnip glass

Method: (Build in glass)
Place the pear juice at the bottom of a Champagne turnip glass, add crushed ice to it.
Fill the glass with Ceylon Cinnamon Spice Tea, garnish with a piece of orchid and serve immediately.

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