Makes 4 drinks)
500ml Yellowglen Perle sparkling wine
15g Vivid Naturally Pure Green Tea
40 grams Egg whites
15 Basil Leaves
60 grams White Sugar
Heat a pan over a medium-high heat. Place basil leaves in to sear slightly. Once seared top with sugar and water and reduce until syrupy.
After you reach a syrupy consistency, leave to cool. Once cooled place in blender and blend well. Strain through a sieve before use.
Combine 40mls of egg white with 60mls of basil syrup in a cocktail shaker or foam gun. Shake thoroughly until thickened into a foam consistency. Serve immediately.
Assembling the drink
Pour 100mI of tea infused sparkling wine into a champagne saucer. Top with basil foam
24 hour Cold Brew
Add the tea leaves to the sparkling wine. seal tightly and leave in the fridge to cold brew for 24 hours.
Softly rotate the bottle occasionally during the brewing time to ensure the tea leaves are distributed well amongst the sparkling wine.
Strain and serve immediately when ready.