42
by Marian Beke
Imperial
This exotic blend of sweet, sour and bitter in perfect combination with an apricot olive oil jam make it ideal for late summer evenings.
- 40 ml TATRATEA 42% PEACH
- Tea mix (ginseng, echinacea, and gingko)
- 10 ml white tea Kombucha vinegar. If you can't find kombucha vinegar in any store, make it yourself: macerate vinegar, white tea, and sugar for 7 minutes and strain
- 1/2 freshly squeezed lemon
- 1 spoon of apricot and olive oil jam
-
Dried or pickled plums for garnish
Pour lemon juice over TATRATEA and add a couple of dashes of white tea vinegar. Top up with macerated tea mix and build in a glass. Serve the jam with spoon and a white flower with which the guest can stir his/her drink, and place dried or pickled plums on a saucer around the cup.