Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners
90ml heavily brewed (heat water to 95 degree Celsius, seep tea leaves for 8 minutes and 5 seconds) Dilmah Rose with French Vanilla tea
15ml calamansi juice
Young ginger syrup
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.
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.