Artemis

Remy Savage | Paris

Coconut water is a particularly useful medium for extracting delicate fragrances from ingredients like jasmine tea, which shows up at Paris’ Bar Nouveau in this heady, floral nonalcoholic cocktail; it sometimes gets spiked with an ounce of sake or apricot eau de vie.

Ingredients

Serving: 1

  • 2 1/2 ounces water
  • 2 1/2 ounces water
  • 1 ounce sake or apricot eau de vie (optional)
  • 1 ounce sake or apricot eau de vie (optional)
  • 3/4 ounce coconut water–steeped jasmine white tea (see Editor’s Note)
  • 3/4 ounce coconut water–steeped jasmine white tea (see Editor’s Note)
  • 1/2 ounce white verjus
  • 1/2 ounce white verjus

Directions
  1. Chill all ingredients, then combine in a mixing glass.
  2. Carbonate using an iSi siphon or another carbonating tool.
  3. Serve in a tall glass.
Editor's Note

Coconut water–steeped jasmine white tea
10 ounces coconut water, such as Vita Coco
5 grams jasmine white tea, such as Dammann Frères Jasmin Yin Zhen

Combine ingredients, then cover and refrigerate overnight. Strain and store in the refrigerator.

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