Blue Snowball
This seasonal recipe uses a common method from Japan to cold brew whisky with fragrant white tea. The technique is used to extract teas in cold water rather than hot for a longer time and results in stronger tea flavours without the bitter tannin parts of tea. Once you have the whisky infusion ready, you can keep the bottle closed and the flavours stay within the alcohol.
Ingredients
35ml
Johnnie Walker Blue Label cold brewed with Virgin White Tea
5ml
Yuzu
10ml
White Port wine
1
Coconut and Pineapple Tropical Tonic
1
Toasted coconut shavings and candied pineapple pieces garnish
0 units of alcohol per serve
Serves:
Method
Method
Start with cold brewing the whisky - for one bottle introduce 3-4 teaspoons of a virgin white tea and place in the fridge overnight between 4-5 degrees. The next day, strain out the tea.
Take a 250ml capacity jar that seals well and add 5-6 teaspoons of toasted coconut flakes and small handful of dried or candied pineapples.
Gently pour tonic into the jar until you reach the top, seal it and leave in the fridge for 2-3 hours.
Take a chilled highball glass and fill it with big cubes of ice.
Add all the ingredients, leaving the tonic and port last.
Gently fill the glass with tropical tonic with 1 cm of space at the top for the port.
Float the port on top and let the bubbles mix the drink flavours for you.
Serve without straw but feel free to garnish with some candied pineapple pieces and few large toasted coconut shavings on top.
(Alcohol content: 11.06g per serve)