Cocktail Making Classes @ CITC w/ Suntory
By TATTON & THOMPSON
As well as serving out the drinks from our bar setup, from 4th-6th April 2019 we took our trademark cocktail making classes to The Vaults Gallery in Waterloo as part of Cocktails in the City London.
Together with the House of Suntory and tea connoisseurs, Tiosk, we carefully curated a range of tea infusions and a variety of fruits, herbs and spices, which together with the spirits combined to create bespoke cocktails for our guests.
For this Cocktails in the City; we also offered “be the bartender” masterclasses, which gave guests the chance to get hands-on with our ingredients to create their own signature serve, making it a uniquely interactive experience.
We managed to scoop first prize for ‘Best Experience’ for this hands-on approach, and we’ll consider that an unqualified success! Read on for some recipes on how to make the perfect Long Tea Cooler.
Before you get started, here’s our very own Jake Rogers on how to make your very own tea & fruit infusions. Since our ethos is ‘Be the Bartender’, we encourage you to be as experimental as you like and to play around with flavour combinations you think would suit one another.
Here’s some examples of the infusions we came up with to get your creative juices flowing: Hibiscus, Rosehip & Raspberry; Jasmine & Passionfruit; Oolong & Roasted Pear; Moroccan Mint, Spiced Honey & Tarragon; Genmaicha Green Tea, Lemongrass & Ginger; Honey Bush & Peach.
Whisky & Tea:
Ingredients:
– 50ml Toki Whisky
– 70ml Tiosk Tea & Fruit Infusion
– Citrus
– Monin Syrup, or sweetener of your choice
Method:
– Pour the infused tea into the Boston glass, add your choice of citrus and sweetener, and fill to the top with ice.
– Place metal shaker over the top of Boston glass and make sure it’s tight to avoid any spillage.
– Shake vigorously back and forth for 10 seconds and then carefully separate shaker. Tap the are where shaker meets glass with your palm to aid separation.
– Fill a highball glass with fresh ice, then pour contents of the shaker in through a Hawthorne strainer.
– Select your garnish and enjoy!
Gin & Tea:
Ingredients:
– 50ml Roku Gin
– 70ml Tiosk Tea & Fruit Infusion
– Citrus
– Monin Syrup, or sweetener of your choice
Method:
– Pour the infused tea into the Boston glass, add your choice of citrus and sweetener, and fill to the top with ice.
– Place metal shaker over the top of Boston glass and make sure it’s tight to avoid any spillage.
– Shake vigorously back and forth for 10 seconds and then carefully separate shaker. Tap the are where shaker meets glass with your palm to aid separation.
– Fill a highball glass with fresh ice, then pour contents of the shaker in through a Hawthorne strainer.
– Select your garnish and enjoy!
About the liquids:
Roku – The first gin from Japan’s legendary Suntory Distillery, this expression is made using a selection of six Japanese botanicals that provide a whistle-stop tour of the four seasons. These include sakura leaf and sakura flower for spring, sencha tea and gyokuro tea for summer, sansho pepper for autumn and yuzu peel for winter. Traditional gin botanicals also feature – including the likes of juniper, orange peel, lemon peel, coriander and cinnamon, among others.
Toki- A blended whisky from Suntory’s three distilleries: Yamazaki, Hakushu and Chita. Toki has a different composition to the other Suntory blend, Hibiki, as its main components are Hakashu single malt and Chita grain whisky. A well-rounded liquid that works a treat in a highball.
Tiosk – Alongside the partnership of Suntory, we’ll also be introducing our specialist tea suppliers; Tiosk. Based out of Broadway Market in East London, Tiosk has supplied us with a range of high-quality teas to serve as the base for our fruit infusions.
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