Tea and alcohol don’t usually mix – except at the renowned Carlton bar under the supervision of ‘best longseller bar’ tender Benedikt Baumann. Together with Jürg Meier (Teeclub Schweiz), the outstanding bartender developed a number of drinks that knock you out of your socks. Not only does each tea-drink come from a different category, but they all carry the essence of the tea used. In other words, if you know the tea, your tongue will recognise it in the drink.
In “Tipsy Tea: The Art of Tea“, Benedikt and Jürg will teach you how to prepare these exciting drinks. See here for the next course: Carlton Events
MATCHA & GIN
- 2 Japanese spoons of matcha (for example Hibiki-an matcha)
- 3cl lime juice
- 2cl sugar syrup
- 3cl Henkes Gin
Add everything to a shaker, shake vigorously and serve over ice.
Most people who have matcha at home will have a chawan and a chasen. In this case, you may also prepare the matcha in a more traditional way, then add the other ingredients, stir and pour over ice. (Choose a light matcha with a bright green for best effect on your tongue).
FANCY OOLONG ESPUMA
SMOKEY OLD FASHIONED
JASMINE SOUR
SPECIAL NOTE
Contact & About
Send a Message
