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))
- Combine all ingredients into a PET bottle, and chill until it reaches ideal temperature (1°C-7°C).
- 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.
- Serve in a champagne flute.
- Garnish with a Kaffir Lime Leaf.