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Tea, shaken or stirred

City mixologist shows how martinis can be made interesting using blends of exotic teas.

india Updated: Aug 16, 2011 16:54 IST
Shweta Mehta

Liquid chef César de Sousa is serving up some unusual cocktails at a suburban five star hotel – and they’re all made using tea as a core ingredient. “Using teas in cocktails is a common process in today’s mixology.

Due to the vast range of flavours and their versatility when combined with different spirits, they give the bartender multiple choices to experiment and create natural combinations without using artificial ingredients like syrups and fruit liqueurs,” says the beverage consultant. He explains that the choice of teas is related to similar characteristics with aged and non-aged spirits. It starts with the decoction process of the tea and further infusion with the chosen spirit.

Terming bartenders as ‘liquid chefs’, Cesar believes there’s no end to experimentation in his field. “From using balsamic vinegar, herbs and spices to using the scientific equipment and techniques of molecular gastronomy, there are very few rules we need to apply to achieve the perfect balance. But when it’s mastered, there are unlimited options to create liquid sensations.”

Martinirecipes

GREEN TEA WITH APPLE AND CINNAMON
40ml Ron Zaccappa rum, 50ml tea, 10ml sweet and sour. Method: Stir ingredients in a Boston Mixing glass with 6-8 ice cubes. Strain into a martini glass. Serve in a plate with a sample of the tea used.

GOPALDHARA SILVER WHITE TIPS
40ml Talisker whisky, 50ml tea, 5ml demerara sugar. Method: Stir all ingredients in a Boston Mixing glass with 6-8 ice cubes. Strain into a martini glass. Serve in a plate with a sample of the tea used.

LAPSONG SUCHONG
40ml Talisker rum, 50ml tea, 5ml demerara sugar Method: Stir all ingredients in Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea used.

SPECIAL ASSAM BLEND
40ml Ron Zaccappa, 50ml tea, 10ml sweet and sour. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea used.

BLACK TEA WITH STRAWBERRY CREAM
40ml Tanqueray Gin, 50ml tea, 10ml sweet and sour. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea used.

HIBISCUS
40ml Ketel One vodka, 50ml tea, 10ml sweet & sour. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea used.

ORIGINAL HONEY BLUSH
40ml Ron Zaccappa, 50ml tea, 10ml sweet and sour. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea used.

ROOIBOS
40ml Talisker 10 rum, 50ml tea, 5ml demerara sugar. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea used.

BLACK TEA WITH GINGER
40ml Ron Zaccappa, 50ml tea, 10ml sweet and sour. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into Martini glass. Serve in a plate with a sample of the tea used.

TISANE BERRIES AND CURRANTS
40ml Tanqueray Gin, 50ml tea, 10ml sweet and sour. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea used.

MASALA CHAI
40ml Tanqueray Gin, 50ml tea, 10ml sweet and Sour. Method: Stir all ingredients in a Boston Mixing glass with 6-8 Ice cubes. Strain into a Martini glass. Serve in a plate with a sample of the tea use

Cocktails by: César de Sousa

Try a range of Martinis at the Atrium Lounge, Taj Lands End, Bandra (W). Call 6668 1234 for reservations.