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Krakow Tea
| 12 fresh | Mint leaves |
| 2 fl oz | Bison grass vodka |
| 1 fl oz | Chamomile/Camomile tea (cold) |
| 3 1/2 fl oz | Apple juice/apple cider (cloudy & unsweetened) |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
Garnish: Lime wedge & mint sprig
How to make
Glassware
Serve in a Collins glass
Method:
Lightly MUDDLE mint in base of shaker (just to bruise). SHAKE all ingredients with ice and fine strain into ice-filled glass.
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 18.9 grams of pure alcohol
History
Created in 2002 by Domhnall Carlin at Apartment, Belfast, Northern Ireland.
Review
Refreshing and floral with a dry, citrus finish.
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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