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The Drinking Guide
Tea Boulevardier
The Jetsetter with toasted tea and a rosso-style grape-tea base, stirred and finished with orange peel.
Ingredients
30 ml Sammy The Jetsetter
30 ml toasted-tea concentrate
30 ml rosso-style grape-tea base
Glassware: 250 ml heavy-based rocks glass
Ice: Solid cubes for stirring; one large clear block to serve
Garnish: 1 broad orange peel
Method
Preparation
Toasted-tea concentrate: steep 3 g hojicha and 1 g black tea in two 60 ml measures of water at 90 C for 4 minutes. Strain and cool; measure 30 ml for the drink. Do not top up. This provides roasted tannin in place of whisky, not an imitation of whisky strength. Rosso-style grape-tea base: steep 1 g rooibos, 1 g black tea, 2 g thin orange zest and 1 lightly crushed allspice berry in 60 ml just-boiled water for 4 minutes. Fine-strain, then add water to bring the strained infusion back to 60 ml. Combine this infusion with 60 ml unsweetened red grape juice, 10 ml Sammy agave and 10 ml fresh lemon juice. Cool before use. Measure the amount specified for this drink. This replaces vermouth; do not add wine. Make fresh for the session, refrigerate promptly and keep chilled.
Make the cocktail
1. Add the three chilled liquids to a mixing glass and fill it with solid ice.
2. Stir for 12 seconds, then strain over a single large ice block in a chilled rocks glass.
3. Squeeze an orange peel over the surface and place it beside the ice.
