Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners
60ml Dilmah Mandarin & Marzipan Pekoe
45ml Gin infused Grapefruit
30ml Sweet Vermouth
10ml Homemade Orgeat Syrup
3 dashes Homemade Orange bitters
Ice Cubes made with Dilmah Mandarin & Marzipan Pekoe
Regular Ice Cubes
Cool the glass with ice.
Build the ingredients together.
Garnished with Crystalised Orange and crystalized brown sugar and Mandarin and Marzipan Pekoe Tea.