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 purée 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°F, 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 steep the tea for 30 minutes. Strain through a coffee filter, and bottle.