Cocktail: Pass the Buck

A sharp, unusual combination of citrus and floral balanced against the nutty notes of the buckwheat.
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Indy Lifestyle Online

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.