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Saxon Signature Recipes

The Saxon High Tea Cocktail


Mixologist and Food and Beverage Manager Marco Mertens shares the recipe to his siganture creation.

Ingredients:

75ml Yswara “Shaka Zulu” Tea infused Cranberry Juice

30ml Calvados

10ml Triple Sec

10ml Pimms

10ml Sugar Syrup

Method:

Place 75ml cranberry juice in a shaker, add 1 teaspoon shaka zulu loose leaf Yswara tea. Steam for a couple of seconds to draw the tea flavours.

Add 30ml Calvados, 10ml pimms and 10ml triple sec to the shaker. Add ice cubes and shake, fine strain into a high ball glass with ice in it. Garnish with a baby apple floating on the ice.

20 Oct 2014

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