Recipe by Katy Brown & Benjamin Mardle of Euro Bar & Restaurant – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand
100ml Blue Duck Vodka
1 tsp Dilmah Lychee with Rose and Almond Tea
100ml boiling water
50ml caster sugar
Infuse tea in the vodka for 10 hours.
Add the sugar to water, stir to dissolve and allow to cool.
Strain the vodka and add to the sugar syrup.
Serve in a warmed brandy balloon.