Recipe by Chris Stewart, Head of R&D.
Ingredients:
5 Parts Ayuuk
3 Parts Manzanilla Sherry
8 Parts Sencha Tea*
1 Part Fresh lemon juice
1 Part Pineapple Syrup**
3 Parts Whole Milk
Method for whole batch:
Add all ingredients in a container apart from the milk. Add the milk last.
Stir ingredients.
Strain ingredients through a coffee filter or cheese cloth.
This may take a few hours, leave in the fridge while it strains.
After straining, the batch should be pretty clear with a yellowish tinge.
Serving:
In a rock glass, pour 100-120ml of punch over a large clear ice block.
Garnish with fresh blossoms.
*Sencha Tea:
10 parts cold water
1 part Sencha
Allow to infuse at room temp for 20 mins. Strain.
**Pineapple Syrup:
Two parts cane sugar
Two parts water
One part pineapple chunks
Add all ingredients to a pot and bring to the boil. Keep at a simmer for 20 mins. Turn off the heat and allow to infuse for 1 hour. Strain.
