With bright citrus Tanqueray No.TEN gin and the delicate flavour of jasmine tea, this cocktail has a multi-layered profile. Sweet watermelon syrup is paired with a slightly bitter fig leaf cordial, and depth is provided by basil and rosemary notes. It was crafted by master mixologist Tiffanie Barriere as part of the 'Cocktails of Dreams' experiment – a new project combining technology and cocktail artistry as bartenders interpret dreams to create innovative drinks.
Ingredients
- 1.5 oz Tanqueray No.TEN
- 1.5 oz double-steeped jasmine tea
- 1 oz watermelon syrup
- 0.5 oz fig leaf cordial
- 2 basil leaves
- Rosemary flower
- Lemon rind to garnish
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Place gin, double-steeped jasmine tea, watermelon syrup and fig leaf cordial into a shaker, along with two basil leaves and a rosemary flower.
- Add ice and shake until the cocktail shaker is cold to the touch.
- Fine strain into a coupe or other cocktail glass.
- Garnish the rim of the glass with lemon rind – don't squeeze or twist as it is for visual flair and decoration, not flavour.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.