Saxon Signature Recipes
The Saxon High Tea Cocktail
Mixologist and Food and Beverage Manager Marco Mertens shares the recipe to his siganture creation.
75ml Yswara “Shaka Zulu” Tea infused Cranberry Juice
10ml Triple Sec
10ml Sugar Syrup
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.