French Shakuhō
Serve in
Cantaritos clay pot or Collins glassGarnish:
Put a branch of white gypsophila on top of the bowl referring to the Japanese tree in a garden.
How to make:
Preparation #1:
Minute tea :
- 100ml of water.
- 2 bar spoon of Rooibos tea from the vahinés.
Recipe:
- Heat water to 95°C.
- Stir tea into water.
- Let steep for 5 minutes.
- Filter.
- Set aside over low heat or in a thermos.
Preparation number 2:
French Shakuhō:
- 30ml of Mandarin Napoleon.
- 15ml of licor 43 original liqueur.
- 100ml of infused tea.
- 1/2 bar spoon of firewater.
- 5ml of lime juice.
Recipe:
- Mix ingredients with ambient air.
- Place the tasting bowl on the hot stone to keep warm.
- Decorate with gypsophila.
| 1 fl oz | Mandarine Napoleon liqueur |
| 3 1/3 fl oz | Rooibos tea (hot) |
| 1/6 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 barspoon | Chili tincture (firewater bitters) |
| 1/2 fl oz | Licor 43 Original liqueur |
