Fairground Rye
Cotton candy is a common feature of Spring Festival temple fairs. This drink incorporates that into the serve, along with a traditional teacup, very fitting for a Chinese cocktail.
Serves:
Ingredients
1.25oz Bulleit Rye
0.75oz Aged Madeira
0.5oz Ginger and lemongrass syrup*
1.25oz Mango tea (1 tea bag or 2 teaspoons of dried mango tea for 8 oz tea)
1 Ginger cotton candy garnish**
Equipment
1 Shaker
1 Strainer
1 Teacup
method
Shake all the ingredients over ice and strain into a teacup.
Serve with cotton candy on the side, which can also be dissolved in the drink for extra sweetness.
* GINGER AND LEMONGRASS SYRUP METHOD
To make 1L of syrup, mix 350g cleaned, chopped fresh ginger with 30 oz cold water, slowly bring to the boil and simmer for five minutes. Take off the heat and add 1kg sugar and 10 sticks of lemongrass (slightly crushed). Stir to dissolve the sugar, and leave until cool. Strain, bottle and refrigerate.
** GINGER COTTON CANDY METHOD
Add slices of fresh ginger to caster sugar for 24 hours. Remove ginger and use sugar in a small candyfloss machine. Alternatively, use shop-bought candyfloss.
Alcohol content: 16.39g (2.1 standard drinks – 1.9 units per serve)
