El Hefe from Bulletin Place, Sydney

El Hefe from Bulletin Place, Sydney

  • 20 ml Mosto Verde Acholado Pisco
  • 20 ml mango-infused Cocchi Americano
  • 20 ml sauvignon blanc
  • 20 ml ginger & chrysanthemum syrup
  • 20 ml kaffir lime leaf infused acid solution
  • 30 ml French earl grey tea (blend of pu’er (marigold, blue corn, bergamot, mandarin))
  1. Combine all ingredients into a PET bottle, and chill until it reaches ideal temperature (1°C-7°C).
  2. Using a carbonation rig charge 3 times at 42 psi, letting it vent and rest for 10 minutes in an ice bucket between each carbonation.
  3. Serve in a champagne flute.
  4. Garnish with a Kaffir Lime Leaf.

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