"Store this batch cocktail in a glass bottle in the fridge, so it's ice-cold and ready to go whenever the need arises over the festive period; alternatively, bottle and gift it to a loved one or friend. It's a citrussy, martini-style union of sake from Peckham, Japanese vodka and London dry gin. Yuzu vesper Serves 8+ For the jasmine syrup 25ml brewed jasmine tea 25g cane sugar For the drink 2 tsp jasmine silver needle tea leaves 300ml London dry gin, a herbaceous one, ideally"
"Make yourself a warming cup of jasmine tea, and measure 25ml of it into a small pan. Add the sugar to the pan, heat gently, stirring to dissolve. Take off the heat and leave to cool. Once cold, pour into a clean jar, seal and store in the fridge. Next, make a cold brew tea. Mix the tea leaves with 200ml cold water, then put in the fridge and leave to infuse for at least four hours."
"To build the premix, measure everything into a large jug, stir to combine, then pour into a clean one-litre glass bottle, seal and store in the fridge, where it will keep for up to three weeks. To serve, pour 90-120ml of the premix into a martini-glass and serve straight, much like a regular martini, or pour over ice for a slightly fresher drink."
Make jasmine syrup by brewing jasmine tea, measure 25ml into a pan with 25g cane sugar, heat gently until the sugar dissolves, cool and refrigerate. Cold-brew 2 tsp jasmine silver needle tea leaves in 200ml cold water for at least four hours, then fine-strain and chill the infusion. Combine 300ml London dry gin, 200ml Junmai Daiginjo sake, 100ml vodka, 50ml jasmine syrup and 50g yuzu juice, stir and bottle into a one-litre glass bottle. Seal and store the premix in the fridge where it will keep for up to three weeks. Serve 90–120ml neat in a martini glass or over ice; the batch yields eight or more servings and can be gifted chilled.
Read at www.theguardian.com
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