"Le Festif" cocktail recipe

BY SÉBASTIEN MONCEAUX

photoarticle

Recipe for 6 persons

For the "Un soir de Noël" Infused Tea

  • 1 tin of Fauchon Christmas tea
  • 1L mineral water
  • 70g white sugar
  • 210 cl water
  • 1 Tahitian vanilla pod
  • 20g ginger
  • 1 bottle Cointreau
  • 60g pineapple purée
  • 2 oranges
  • 50g squeezed lemon juice
  • 2 egg whites
  • ice cubes

The "Christmas Eve" Tea

"Christmas Eve tea" : Discover a Chinese black tea, combined with roasted pineapple, candied orange peel and exotic Christmas spices. A warm tea with natural, fragrant aromas, ideal for warming up the festive season.

We'll use this magnificent tea to make a Cocktail

Preparation

step 1 : prepare the ingredients

  • Put 8 g of "Christmas Eve" tea in 3 muslin bags and infuse for 12 to 15 hours in spring water.
  • Bring the water and sugar to the boil, add the vanilla cut in 2 and leave to infuse.
  • Cool before storing in the fridge at 4°C.
  • Cut the oranges into thin slices 3 mm thick, place on a sheet of baking parchment and place in the oven.
  • Set the oven to 55°C.
  • Dehydration may take between 2 and 6 hours, depending on the thickness of the slices and their water content.
  • Turn the slices over every hour.
  • Keep dry.

step 2 : the mocktail

In a shaker,

  • 105 g brewed tea
  • 5 g squeezed lemon juice
  • 10 g Vanilla syrup
  • 25 g pineapple purée
  • 15g Cointreau
  • 3g pestle ginger

Pestle the ginger in a shaker, add all the ingredients and the ice cubes.
Mix and shake well.
Add the egg white and shake again.
Serve in a tall, straight-rimmed whisky glass, straining through a sieve.

Assembly and finishing : 

  • Add the dried oranges and a little cinnamon powder to the top of the glass.