The Copper Tea Pot
Tea plays an integral role in this elegant cocktail, and also took on a different meaning for Mitchell & Son and their infamous sympathetic tipple from a teapot.
The copper, a nod to pot stills that give Green Spot its spiciness.
The Copper Tea Pot
Tea plays an integral role in this elegant cocktail, and also took on a different meaning for Mitchell & Son and their infamous sympathetic tipple from a teapot.
The copper, a nod to pot stills that give Green Spot its spiciness.
BACK
The Copper Tea Pot
Ingredients
- 50ml Green Spot
- 100ml Chilled Sencha Green Tea *
- 25ml Apricot Jam Syrup **
- 50ml Citric Acid ***
Instructions
- Pour all the ingredients into a highball. Stir to mix and then fill the glass with ice. Give a final stir to chill and garnish with an orange twist
- * Pour 150g of boiling water over 1.5 tablespoons of Sencha green tea leaves. Infuse for 5 minutes and then top with 350g of cold water. Infuse for a further 15-20mins and then strain. Place in the fridge to chill.
- ** dissolve 150g of good quality apricot jam in 75g of boiling water.
- Then strain through a fine sieve.
- *** dissolve 10g of citric acid in 100g of water
