Prepare to embark on a journey of taste and sophistication with “High Tea,” an ingenious creation by the Danish mastermind, Nick Kobbernagel Hovind, hailing from the prestigious Ruby bar in Copenhagen. With his keen expertise in mixology, Hovind presents an enticing concoction that marries the sweet herbal nuances of Zubrowka Bison Grass vodka with the delicate bitterness of Earl Grey tea. The result is an exceptional cocktail that captures the essence of an elevated tea-time experience.
INGREDIENTS:
- 2 fl oz/60ml Zubrowka Bison Grass vodka
- 3 tsp brewed Earl Grey leaves
- 3 tsp lemon juice
- 3 tsp sugar syrup (see page 288 for recipe)
- Ice cubes
- Orange zest strip (for garnish)
PREPARATIONS:
- In a cocktail shaker, combine the Zubrowka Bison Grass vodka and brewed Earl Grey leaves, allowing the tea’s flavors to infuse with the vodka over ice.
- Add the lemon juice and sugar syrup to the shaker.
- Top off the mixture with ice cubes and shake vigorously for 10 seconds, ensuring the ingredients are perfectly blended.
- Double strain the tantalizing concoction into a martini or coupe glass, ensuring a smooth and refined texture.
YIELD:
This recipe yields one serving of the exquisite “High Tea” cocktail.
SERVING:
To serve the “High Tea” cocktail, garnish it with an alluring strip of orange zest. This elegant touch not only enhances the drink’s visual appeal but also contributes a refreshing citrus aroma to the overall experience.
SPECIAL INSTRUCTIONS:
- Double straining is essential to remove any small tea leaves or ice fragments from the final drink, ensuring a flawless texture.
- Use freshly brewed Earl Grey leaves for the most vibrant and authentic flavor.
TIPS:
- Adjust the sugar syrup quantity to suit your personal preference for sweetness.
- For an extra-special presentation, consider serving the cocktail with a delicate tea cup and saucer, celebrating the cocktail’s tea-inspired theme.
Step into the realm of refined indulgence with “High Tea,” a visionary cocktail crafted by the Danish virtuoso Nick Kobbernagel Hovind at the Ruby bar in Copenhagen. Celebrating the symphony of flavors, this cocktail seamlessly weaves together the unique herbal sweetness of Zubrowka Bison Grass vodka with the delicate yet pronounced bitterness of Earl Grey tea. The marriage of these distinct elements gives birth to an extraordinary libation that redefines the traditional notion of tea time.
With precise proportions and meticulous preparation, Hovind expertly fuses the vodka and tea in the cocktail shaker, coaxing out the essence of the Earl Grey leaves and infusing the drink with a delightful aromatic bouquet. The addition of fresh lemon juice adds a zesty brightness, harmoniously balancing the sweet and bitter notes, while the sugar syrup gently enhances the overall taste experience.
The moment of anticipation crescendos as the shaker resounds with the stirring of ice and the amalgamation of flavors. Once the “High Tea” cocktail is poured into the glass, a sense of refinement and elegance permeates the air, much like the ambiance of a sophisticated tea gathering.
The cocktail’s allure lies not only in its complex taste but also in its visual splendor. The garnish of an orange zest strip crowns the cocktail, releasing a burst of citrus aroma with each sip. This final touch accentuates the beverage’s sensory experience, making every element a harmonious composition.
In conclusion, “High Tea” exemplifies Nick Kobbernagel Hovind’s artistry and innovative approach to mixology, showcasing a cocktail that transcends time and tradition. Indulge in this contemporary classic and elevate your tea-time experience to new heights with this delightful fusion of flavors.
