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A stirred, spirit-forward drink where oolong-infused vodka is softened by two vermouths. Raspberry tartness and a dark chocolate note run through it.

Recipe by CameroxnWithAnX
Method
Stirred
Glass
rocks
Difficulty
Medium

Ingredients

Servings:
1
Your bar: 0/5
Raspberry Lactic Syrup
7.5 ml
Chocolate Bitters
2 dash
Oolong Tea-Infused Vodka
60 ml
Dry Vermouth
15 ml
Sweet Vermouth
15 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Chill the rocks glass.
  2. Stir the oolong tea-infused vodka, dry vermouth, sweet vermouth, raspberry lactic syrup and chocolate bitters with ice until cold.
  3. Strain into the glass.
  4. Garnish with fresh raspberries, a piece of chocolate and, if you like, a mist of cacao hydrosol.
  5. Oolong tea-infused vodka:
  6. Let 20 g of oolong tea steep in every 1 L of vodka for 20 minutes.
  7. Strain and bottle.
  8. Raspberry lactic syrup:
  9. Rinse the raspberries and dry them well.
  10. Cover them with white sugar weighing the same as the berries, seal the container and leave it at room temperature for 24 hours.
  11. Strain off the liquid.
  12. Adjust the sweetness to 66° Brix, then stir in about 0.5 g lactic acid for every 100 g of syrup.
  13. Cacao hydrosol (optional garnish):
  14. Distill 1 g of crushed cocoa beans and 15 g of cacao husks together with 750 ml of water.
  15. Collect four fractions of about 10 minutes each and use the one that pairs best with brewed oolong.

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