The unexpected citrus notes brightens up a classic gimlet. The recipe is easily be scaled up for a group and the lemongrass syrup and juices can be combined into a sweet & sour mix. This non-alcoholic blend is refreshing served in a tall glass over ice with sparking water.
Last year Cynthia Gold shared my recipe in Tea Journey Magazine accompanied by a mouthwatering photo above by artist and photographer Julian Landa. He did all the photography for Cynthia’s book “Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World” Julian also created the tea centric collection “Surreal Infusions” .
Here is a quick peek at my recipe. The gin is also refreshing in a gin & tonic and the syrup perks up iced green tea.
Jasmin Infused Gin
750 ml gin
3 Tbs jasmine green tea
Combine in glass vessel and infuse for 30 minutes at room temperature. Taste. If satisfied, immediately stain then put through coffee filter and reseal in bottle.
Jasmie Lemongrass Tea Syrup
1 Tbs jasmine green tea leaves or pearls
1 1/4 cup water
1 stalk . lemongrass
1 Tbs mandarin orange zest
2 drops orange flower water
1 cup sugar
Heat water to 185 and steep tea for 2-3 minutes. Remove leaves. Place tea, & lemongrass in saucepan and simmer for 5 minutes. Add zest. Strain then add orange flower water and sugar. Stir until disolved. Cool and store in sealed container.
2 oz . Jasmine Green Tea infused Gin
1/2 oz . Yuzu Juice
1/2 oz Lime Juice
1 oz Jasmine Lemongrass Tea Syrup
Combine ingredients in shaker with ice. Shake well and strain into a chilled coupe.