Huge thanks to our friends at The Junction in Wellington for creating this recipe.
A bold, floral cocktail built on our Kapow tea – cold-brewed overnight to draw out its kawakawa warmth and lemongrass lift. Topped with a cloud of hibiscus cold foam.
Step 1: The Cold Brew (make the night before)
Infuse two Kapow tea temples (or 2 tablespoons of loose leaf) in 250ml cold water with 30ml caramel syrup overnight in the fridge.
Step 2: Hibiscus Cold Foam
Combine 40ml hibiscus syrup, 1 tsp manuka honey, 60ml water and one egg white in a cream canister. Seal the canister, insert a charger, and shake well. Refrigerate until ready to use. This makes enough for several drinks, and it keeps well in the fridge.
Cocktail time
Ingredients (makes 1)
- 35ml gin
- 15ml St-Germain elderflower liqueur
- 15ml hibiscus syrup
- 15ml Kapow cold brew (from above)
Method
- Add all ingredients to a shaker with ice.
- Shake well and strain into a chilled martini glass.
- Top with hibiscus cold foam and finish with dehydrated raspberries.
A note on the cold foam: If you don't have a cream canister, you can whip the ingredients together by hand or with a milk frother – it won't be quite as airy, but it'll still work beautifully.
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