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High Tea | Chef Driven Mocktails
High Tea shakes smokey Lapsang Souchoung Tea with Bittermilk’s Elderflower “Tom Collins” together for a frothy libation that is then finished with Hops and Hemp!
Serves: 1
Glassware: Martini or Coupe glass
Ingredients
Mocktail:
- 4 ounces Lapsang Souchong Tea, brewed strong, chilled
- 2 ounces aquafaba (chick pea juice)
- 2 ounces Bittermilk’s “Tom Collins” with Elderflowers and Hops
- 1⁄2 ounce hemp seed bitters
Garnish:
- Elderflower, optional
- Hops, burnt, optional
- Hemp seeds, toasted, optional
Directions
Assemble Cocktail:
Add aquafaba to a shaker. Dry-shake the mix first for 15-20 seconds before adding ice.
Add ice, brewed Lapsang Souchong Tea, Bittermilk’s “Tom Collins” with Elderflowers and Hops, and hemp seed bitters. Shake thoroughly a second time, about 10-15 seconds.
Get even more air into the foam by repeating a long pour: remove ice, strain mix from one half shaker to the other. Using the long pour, pour mix back and forth 2-3 times. Pour it as long as you can!
Strain the mix into a frosted glass. Top with toasted hemp seeds, burnt hops, and/or elderflower.
