This recipe, created by Las Vegas bartender Max Solano, won 1st place in the Top Tea Cocktail Competition at the 2009 World Tea Expo.
1 1/2 oz. China Mist Pure Blackberry Jasmine Iced Green Tea with Lemonade
1 1/2 oz. Hendrick’s gin
3/4 oz. Agwa Coca Leaf Liqueur
3/4 oz. vanilla/clove syrup (see below)
1/2 oz. fresh lime juice
1 egg white
Tools: shaker, strainer
Garnish: cucumber wheel and mint sprig
Combine all of the ingredients in ashaker and add a generous scoop of ice. Shake vigorously for approximately 10-15 seconds. Strain, pour into a chilled glass and garnish.
Place 1 cup of sugar and 1 cup of water in a saucepan over medium heat until sugar is fully dissolved. Bring the boil down to a low heat and add 1 tablespoon of whole dried cloves. Allow them to sit in the water for 10-15 minutes, then lightly macerate them. Take 4-5 Madagascar vanilla beans and split them open. Scrape out the contents and place them in the saucepan. Lightly stir for five minutes, then add the zest of one orange. Remove from heat and let cool to room temperature before transferring to a container. Allow the syrup to sit in the refrigerator for at least one day, then before using, strain out any remaining sediment.
Max Solano, Table 10, Las Vegas