Eastern Elegance Old Fashioned

Name: Eastern Elegance Old Fashioned
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 500 ml quality bourbon; 2 tablespoons looseleaf oolong tea; 2 star anise; 1 cinnamon stick; 2 cardamom pods; 1 small piece, thinly sliced ginger; 2, finely chopped ripe asian pears; 250 ml water; 200 grams granulated sugar; 1 teaspoon lemon zest; 100 ml yuzu juice; 100 grams granulated sugar; 100 ml apple cider vinegar; 1 tablespoon freshly grated ginger; 100 ml water; 1 teaspoon matcha powder; 1 egg white; 2 teaspoons fine sugar; 60 ml teaspice infusion bourbon; 15 ml asian pear syrup; 5 ml yuzu cordial; 10 ml ginger shrub; 2 dashes angostura bitters; 1 dash plum bitters; A splash (around 15 ml) soju or shochu

Asian-inspired twist on classic cocktail

AI Cocktail Info

Serving : 1 cocktail

ABV

20%*

Calories

250*

Net Carbs

25g*

AI Request:A twist on the old fashion inspired to the Asian flavours with homemade infusion , homemade syrup , cordial , shrubs, foam, use bitter for balance the sweetness use also liquor to create a unique flavour and a full body drink, explain all the process and give me the measurements in ML not in OZ

*Estimated by AI - may vary

Instructions

The Eastern Elegance Old Fashioned is an Asian-inspired twist on the classic cocktail that incorporates a homemade infusion of tea and spices, a unique syrup using Asian pears, a dash of yuzu cordial, ginger shrub for acidity, and a silky matcha foam topper, all brought into harmony with a touch of bitters and an Asian liquor to provide depth and complexity. This cocktail is served in a traditional old-fashioned glass, also known as a rocks glass. Ingredients and Process: Homemade Tea-Spice Infusion: - 500 ml quality bourbon - 2 tablespoons loose-leaf Oolong tea - 2 star anise - 1 cinnamon stick - 2 cardamom pods, lightly crushed - 1 small piece of fresh ginger, thinly sliced Place all the ingredients in a sealable glass jar and allow to infuse for 48 hours at room temperature, gently agitating the mixture once or twice a day. Strain through a fine mesh sieve and bottle the infused bourbon for later use. Asian Pear Syrup: - 2 ripe Asian pears, finely chopped - 250 ml water - 200 grams granulated sugar - 1 teaspoon lemon zest Combine the Asian pears, water, sugar, and lemon zest in a saucepan over medium heat. Stir until the sugar has dissolved. Reduce heat and simmer for 20 minutes. Strain the syrup, discarding solids, and let it cool. Store in the refrigerator in a clean bottle. Yuzu Cordial: - 100 ml yuzu juice - 100 grams granulated sugar Stir the yuzu juice and sugar together until the sugar has dissolved. Bottle and refrigerate. Ginger Shrub: - 100 ml apple cider vinegar - 100 grams granulated sugar - 1 tablespoon freshly grated ginger Combine apple cider vinegar and sugar in a pan, and warm over low heat until sugar dissolves. Remove from heat, add grated ginger, and allow to steep for 1 hour. Strain and bottle. Matcha Foam: - 100 ml water - 1 teaspoon matcha powder - 1 egg white - 2 teaspoons fine sugar Whisk the matcha powder with water until smooth. In a separate bowl, whisk the egg white until frothy, gradually adding sugar until soft peaks form. Gently fold in the matcha mixture. Transfer to a cream whipper, charge with N2O, and refrigerate. Cocktail Assembly: - 60 ml Tea-Spice Infusion bourbon - 15 ml Asian Pear Syrup - 5 ml Yuzu Cordial - 10 ml Ginger Shrub - 2 dashes Angostura bitters - 1 dash plum bitters - A splash of Soju or Shochu (around 15 ml) In an old

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