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