Asiri Punchihewa

Exceptional Lemon Verbena Kung Fu Kick

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Makes 4

600ml Dilmah Lemon Verbena infusion, brewed and chilled
4 x 1oz Jigger of Taizi Spirit
2 x 1oz Jigger of yuzu syrup
1 x 1oz Jigger of yuzu juice
12 Lemon Verbena ice cubes

Yuzu Syrup:
3 yuzu, stalks removed
4 cups sugar
4 cups water

Fill martini glasses with ice to chill glasses.
Half fill cocktail shaker with ice.
Add Taizi, yuzu syrup, yuzu Juice and brewed tea to the cocktail shaker.
Discard ice from glasses.
Put three Lemon Verbena cubes into each glass.
Pour prepared cocktail over ice and serve.

Yuzu Syrup:
Mix Sugar and Water together in a SaucePan.
Add yuzu to the mix.
WeighYuzu down with a smaller pot so they are covered in the mixture.
Place a pot on heat and bring to the boil.
When boiling reduce heat and simmer for 1 hour, stirring occasionally.
Allow yuzu to cool into a syrup.


Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …