Jayani
04/28/15

LAVIE EN ROSE

Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners 

Ingredients: 

90ml heavily brewed (heat water to 95 degree Celsius, seep tea leaves for 8 minutes and 5 seconds)    Dilmah Rose with French Vanilla tea

Sandalwood

15ml calamansi juice

Young ginger syrup

 

Method

Separately, boil sandalwood in another pot.

Remove tea leaves, combine tea with sandalwood in pot, reduce to 500-800ml.  Let tea mixture cool, sit in refrigerator.

 

To serve:   

Torch sandalwood till smoked.

Combine 15ml calamansi juice, young ginger syrup (1part sugar to 1 part blended ginger extract), and chilled tea

Shake to serve.

Smoke from sandalwood accompanies aperitif.

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