Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015
30ml Light house Gin
90ml infused Gentle Minty Green Tea with fresh mint leaves, cucumber and Chi Water.
A dash of Ch’i water
Vivid Naturally Pure Green tea ice cubes:
Infused 6 spoon of Naturally Pure Green tea and 700ml of water for 3min. strain into the ice tray. Let it set in the freezer for 8 hours
In a shaker full of Naturally Pure Green tea ice cubes add the Light House Gin and the infused Gentle Minty Green Tea. Shake well
Double strain in a martini glass, add a dash of fresh Ch’i water and garnish with a cucumber slice on a stick