Arabic Five-Spice Pineapple with Saffron Ice Cream by Greg and Lucy Malouf
"Sweet spice blends are popular in the Middle Eastern kitchen and this Arabic five-spice, with its h...
10mL Gold Brick Pu'er Baijiu
45mL cold Pu'er tea
30mL Kraken spiced rum
10mL simple syrup
10mL lemon juice
Gold Brick Pu’er Baijiu:
Place one square of Gold Brick Pu'er Tea into 100mL of baijiu. Allow to sit for a week before straining, the colour should be dark brown/black.
Strain and place liquid into the refrigerator.
Place two pinches of Pu’er into 250mL of boiling water. Allow to brew for two hours, strain and place liquid into the refrigerator.
Place all ingredients into a cocktail shaker with ice, shake for one minute.
Strain into a chilled champagne flute. Top with Prosecco and garnish with a single Chinese red date.