White Light Tini
by Sarma Melngailis
Excerpted with permission from Living Raw
2 tablespoons loose green tea leaves
One 1-inch piece of fresh lemongrass, outer husk removed and thinly sliced or shaved with a peeler
A little more than 1 cup hot, filtered water
3 cups Momokawa Organic Nigori Sake
.5 cup ginger juice*
1 cup freshly squeezed lime juice
.5 cup agave nectar
4 fresh orchid blossoms or other edible flowers
Steep the tea and lemongrass in a little more than 1 cup of hot water and let it sit for 30 minutes or more.
Strain the tea and let it chill completely in the refrigerator.
Combine the tea with the sake, ginger juice, lime juice, and agave nectar and stir well to dissolve the agave.
In a martini shaker, pour the chilled liquid over ice and shake or stir very well to chill.
Strain and pour into martini glasses. Garnish with orchid blossoms or other edible flowers.
* To make ginger juice, simply grate ginger on a fine grater and pack the pulp into cheesecloth. Squeeze the cloth with your hand to extract the juice. Roughly one tablespoon of pulp will produce one teaspoon of juice.
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Sarma is quick to tell you that she didn't create all the cocktails we show here. They are a team effort, coming from Pure Food & Wine bar tender Joey Repice, the chef, and Sarma herself. See Sarma and our other Mixologist Friends