Just a Lychee Martini
White Tea-Infused Soka, Lychee, Lemon, Strawberry, Baijiu, Grapefruit
Bartender Greg Kong of Nomad Tea Parlour | New York
Adapted by StarChefs | December 2024 | Photo: Alexander Zeren
INGREDIENTS
White Tea-Infused Soka:
Yield: 750 milliliters
750 milliliters Empirical soka
10 grams white peony tea
To Assemble and Serve:
Yield: 1 cocktail
¼ ounce grapefruit juice
¼ ounce Ming River baijiu
¼ ounce Giffard crème de fraise des bois liqueur
½ ounce simple syrup
½ ounce lemon juice
¾ ounce Giffard lichi-li
Grapefruit peel
METHOD
For the White Tea-Infused Soka:
In a nonreactive container, combine soka and tea. Let sit 6 hours at room temperature. Pass through a coffee filter. Bottle and reserve.
To Assemble and Serve:
In a shaker with ice, combine grapefruit juice, baijiu, strawberry liqueur, simple syrup, lemon juice, lychee liqueur, and 1 ounce White Tea-Infused Soka. Shake 30 seconds. Strain into a coupe. Express grapefruit peel over top.
