There’s definitely a lot more to brandy cocktails than Alexanders and zombies. In this delicious concoction, the fresh flavours of Mei Leaf’s Naked Spring green tea pair perfectly with the crisp grape and apple notes of the pisco, a type of South American brandy. This is rounded out with a bold spicy kick from the fresh ginger juice and chartreuse, while the light, fluffy mouthfeel from the egg and soda make this a highly refreshing summer drink.
Naked Spring is picked in early spring in Kaihua, Zhejiang, China, at an elevation of 1100m. Mei Leaf’s Don Mei says, “Naked Spring is a hidden gem compared with more famous Chinese greens. It is the freshest of all the green teas out there, with raw, sappy vibrancy and the taste of starfruit and green bamboo. This tea suits low-temperature brewing to balance the raw with a sweet finish and thick texture.”
35ml Pisco Porton
30ml Mei Leaf Naked Spring Pre Qing Ming green tea
25ml apple juice
20ml lemon juice
15ml yellow chartreuse
20ml honey syrup
7.5ml ginger juice
1 egg white
25ml soda water
Add the soda water to a tall glass. Shake all other ingredients without ice, then add ice and shake hard again. Double strain into the glass and garnish with a wheel of dehydrated green apple.
Recipe created and photographed by Joe Brayford.SUBSCRIBE NOW!