A tea-infused concoction that combines cold-brewed Dilmah Vivid Naturally Pure Green tea and sparkling wine topped with soft basil foam.
500ml Sparkling Wine
15g Dilmah Vivid Naturally Pure Green Tea
40g Egg Whites
15 Basil Leaves
60g White Sugar
Add the tea leaves to the sparkling wine, seal tightly and leave in the fridge to cold brew for 24 hours.
Softly rotate the bottle occasionally during brewing time to ensure the tea leaves are distributed well amongst the sparkling wine.
Strain and serve immediately when ready.
For the Basil Syrup, heat a pan over a medium high heat and place basil leaves in to sear slightly. Once seared, top with sugar and water and reduce until syrupy. After you reach a syrupy consistency, leave to cool. Once cooled place in blender and blend well. Strain through a sieve before use.
To make the Basil Foam, combine 40mls of egg white with 60mls of basil syrup in a cocktail shaker or foam gun. Shake thoroughly until thickened immediately.
To assemble and serve the drink, pour 100ml of tea infused sparkling wine into a champagne saucer and top with basil foam.