CRAFT by Under My Host® Issue No. 15 Classics - Page 37

CUPBOARD COCKTAIL White tea, raspberry and salt This uses things that are sta- ble and always in the house (they are in mine at least!) and can be twisted with different teas and jams, but like a cake, it can always be rustled up. It’s boozeless, but takes a spike of gin if need be! Gather Method 7g (1/3oz) white tea Brew white tea in 8 shots (200ml/8oz) water at 85°C/185°F water for 4 minutes and allow to cool. Put 6 shots (150ml/6oz) in a cocktail shaker then throw with the jam and salt – to do this, fill one side of the shaker with ice, then using a strainer, ‘throw’ the liquid in a long arc and catch in the empty tin, repeat – pouring the liquid over ice each time. Then strain into a small hi-ball or rocks glass filled with ice. 1 tsp raspberry jam Pinch sea salt © Hundred-to-One LLC 2017. All rights reserved.