This punch by Patrice Plante, mixologist and founder of Monsieur Cocktail, brings tropical vibes with its rum infused with coconut, spiced syrup and a blend of pineapple, grapefruit and lime juices.
Ингредиенты
- 1 cup (250 ml) water
- 1 tbsp chai tea leaves
- 1 1/2 cups (375 ml) water
- 6 large dried figs, quartered (about 7 oz/200 g)
- 1 1/4 cups (175 g) fresh blackberries
- 1/3 cup (70 g) sugar
- 1 round orange slice
- 1 round lemon slice
- 2 oz (60 ml) chai tea infusion, cold
- 1 oz (30 ml) fig purée, cold
- 4 tsp (20 ml) blackberry syrup, cold
- 4 tsp (20 ml) non-alcoholic red vermouth (or 1 oz/30 ml dealcoholized red wine)
- 1 pinch salt
- A few ice cubes
- Orange zest, to decorate
Инструкция
- In a small pot, bring the water to a boil. Remove from the heat. Add the tea leaves and let infuse for 10 minutes.
- Strain the tea through a sieve placed over a measuring cup or bowl. Compost the tea leaves. Let the infusion cool. Cover and refrigerate until completely chilled, about 1 hour. The tea infusion will keep for 3 weeks in an airtight container in the refrigerator (see note). Rinse out the pot.
