In this modern take on the Bellini, Singapore’s Jigger & Pony marries Genmaicha tea purée—consisting of gin, tea, sugar and agar agar—and sparkling wine.
- 2 ounces Genmaicha purée (see Editor's Note)
- 4 ounces prosecco
- In a mixing tin, combine the puree with half of the prosecco.
- Lightly churn to mix, then add the remaining prosecco.
- Pour into a chilled flute glass to serve.
250 grams Genmaicha tea (see below for brewing instructions)
40 grams caster sugar
2 1/2 grams agar agar
25 grams gin, preferably Hendrick's
In a pan over low heat, combine the tea, agar agar and sugar. Stir the mixture until it reaches 176 degrees Fahrenheit, then remove from heat. Let the mixture cool, then pour into a container and store in the refrigerator until it reaches a gelatin-like texture. Once set, blend the jelly until smooth, then add the gin.
27 1/2 grams Genmaicha tea
600 grams water
Bring the water to a boil, then infuse the tea for 30 minutes. Strain through a coffee filter, and bottle.