(Highball)

0.25 oz Italicus bergamot liqueur
0.5 oz Fresh lime juice
0.75 oz Pineapple frond syrup
1.5 oz Genmaicha green tea
1.5 oz Outwalker Irish Whiskey
Topped with club soda

Combine all ingredients (except the club soda) into the smaller tin of your shaker set. Drop roughly 10 pieces of pebble ice or 1 cracked cube of ice into the tin, then seal the tins together. Whip-shake until the ice has completely melted. Pour the drink directly into a highball glass filled with cracked, cubed, or chimney ice. Top with club soda, and give a light stir.

Garnish:
Lemon peel.

Large knife, cutting board, pot, stovetop, wooden spoon, chinois, coffee filter, blender, sous-vide, vacuum bag & sealer or large ziplock bag.

50 Grams Of Pineapple fronds
500 ml 2:1 simple syrup (2 parts sugar: 1 part water)

With a large knife, carefully remove the head of the pineapple from the base. Remove the fronds and wash thoroughly. Then, combine the 500 ml of 2:1 simple syrup and 50 grams of pineapple fronds into a blender.

Kettle or microwave to heat water, large heat-resistant container, fine mesh strainer, coffee filter, or cheesecloth.

2 Tablespoons Genmaicha green tea
750 ml water

Bring water to a boil. Then, in a heat-resistant container, combine the water and tea and let steep for 5-7 minutes, stirring often. Strain off the tea from the water and let it cool. Keep in the refrigerator for 3-4 days.

© OUTWALKER 2023. All Rights Reserved. Company Reg No NI683441. VAT Reg No 425632015

© OUTWALKER 2023. All Rights Reserved. Company Reg No NI683441. VAT Reg No 425632015

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