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RECIPES

Green Tea & Peach Bamboo (Martini Style Drink)_ Josh McIntyre, Bar Manager Caravan

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Green Tea & Peach Bamboo (Martini Style Drink)

What is it? A refreshing & vibrant adaptation on the Bamboo – it’s self a nod to the infamous Gin Martini. Ever have inspiration strike and use a recipe that calls for sherry, then not know what the hell to do with the rest of the sherry? We got you. We make a dry sherry infused with green tea (Because everyone has a box kicking about at the back of the cupboard) and ripe summer peaches (because if we don’t use ‘em up, they’re gonna go to waste in the orchards!)

Give it a try if you like the idea of drinking Martinis, but find them a bit intimidating.

  • 35ml ELLC dry Gin

  • 35ml Green Tea & Peach Manzanilla Sherry (recipe below)

  • 20ml Nc’Nean botanical vermouth

  • Glass: Martini

  • Garnish: Fresh Young Bay Leaf

Green Tea & Peach Manzanilla

Ok, so you might be thinking ‘Yeah, f*ck going through the hassle of making that’, but it’s super easy and INCREDIBLY refreshing. Manzanilla is a variety of dry sherry from Sanlúcar de Barrameda, a province of Cadiz, Southern Spain. We’re not talking about your nans cream sherry here, we’re talking about a light, refreshing and very lightly salty dry white sherry super popular around the globe and an amazing aperitif. Amazing on it’s own, but oh so much better when tricked out with a little green tea (bringing its grassy notes and dry tannins) as well as juicy and refreshingly sweet seasonal summer peaches. All you need to do is put the ingredients together and let time do the work for you, it’s that simple.

Ingredients:

  • 4 Tsp green tea leaves

  • 2 Ripe peaches (Skin on & super ripe)

  • 500ml Dry Manzanilla Sherry

Method:

  • Take a clean jar or Tupperware container and add your dry tea leaves

  • Add peaches to the jar (Give em a quick squeeze with your hands do break the skin, get the juices flowing and expose the stones) 

  • Top with the Manzanilla Sherry. Give everything a quick stir and seal the container.

  • Pop in the fridge for 24 hours (More if you’d like a stronger flavour) to infuse.

  • After 24 hours, take out of the fridge and taste, the peach should be punchy, but not sweet and candied and the sherry should have taken on the dry tannic notes from the tea.

  • Use a sieve to filter into a clean jug and then (ideally) pass through a paper coffee filter to remove any lingering bits.

  • Stick this in the fridge and use within 2 weeks

Julia Kennedy