Cocktail: Pass the Buck
A sharp, unusual combination of citrus and floral balanced against the nutty notes of the buckwheat.
Thursday 31 December 2009
50ml strong buckwheat tea
20ml pink grapefruit juice
20ml pressed apple juice
15ml elderflower cordial
10ml egg white (optional, omit if serving warm)
2 dashes peach bitters
Soda (optional if serving cold)
If serving cold, shake all ingredients with cubed ice, strain into a highball glass with cubed ice. Add a dash of soda if you want it, garnish with a slice of pink grapefruit and a sprig of mint. To serve warm, brew the buckwheat tea (available in health shops), add to a pan with the other ingredients and gently heat. Serve in a soup pot/punch bowl with tea cups, and garnish with cinnamon quills and orange slices.
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