1 ounce jasmine tea-infused Hwayo 41 soju (see below for instructions)
¾ ounce lime juice
¾ ounce Green Chartreuse
¾ ounce Luxardo Maraschino
½ ounce mint Demerara Syrup (see below for instructions)
1 egg white
Jasmine tea-infused Hwayo 41soju
750 ml Hwayo 41
25 grams jasmine tea
Mint Demerara Syrup
3 cups Demerara syrup
2 cups water
15 grams mint leaves
Combine all ingredients in a shaker. Give it a shake. Strain into a coupe. Garnish with a few dots of Angostura bitters.
For the Jasmine tea-infused Hway 41soju:
Steep the jasmine tea in hot water for 5 minutes. Strain the tea. Use the “washed” tea leaves infuse the Hwayo 41 by steeping in the soju for 25 minutes.
For the Mint Demerara Syrup:
Boil three cups of Demerara sugar and two cups of water until sugar is fully dissolved, approximately 3 minutes. Remove from heat and let cool.
Blend 15 grams of mint leaves into the pint of Demerara syrup. Strain through a fine sieve lined with cheesecloth. The syrup should be refrigerated and is best if used within 24 hours, as freshness declines quickly.
This recipe is a W&S web exclusive.