Green tea long drink with lemongrass, and a drop of bergamot

Bar recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Green tea syrup


    • Water - 10cl
    • Sugar - 100g
    • Matcha green tea - 1g

    Prepare syrup, putting the sugar in the water, andthen the green tea and bring it all to a boil.

  2. etape 2


    • Water - 50cl
    • Sugar - 88g
    • Pectin NH - 8g

    Put the sugar and the pectine in the water, and let itboiled one minute. Let it cool down at a roomtemperature

  3. etape 3


    • Frozen fruit purée 100% : Bergamot - 50g
    • Pectin - 150g
    • Egg white - 25g

    In a blender, mix the 3 ingredients, filter and putthe preparation in a siphon (with a gaz canister). Put it in the fridge onehour.

    In this step

  4. etape 4


    • Frozen speciality : Lemongrass - 2cl
    • Gin - 2,5cl
    • Gin - 2cl
    • Green tea syrup - 1,5cl
    • © Cointreau - 0,5cl

    Mix all the ingredients in a shaker with ice, don’tforget the green tea. Shake it, pass it through a sieve and put it in a glass. Pipethe bergamot foam in the top of the cocktail.
    Garnish with Sichuan pepper.

    In this step

    Frozen fruit purées

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