Makes 1 Serving
45 ml Camomile Sun Tea*
30 ml Juice of White Asparagus, Peeled
15 ml Spiced White Asparagus Syrup**
8 ml Fresh Lemon Juice
3 dashes saline solution***
Build the cocktail over a large 'glacier' of Hallstein Ice (for clarity and perfect dilution) in a rocks glass, starting with the smallest quantities first.
Give the drink 3-4 turns with a bar spoon to incorporate all ingredients.
Garnish with a twist of lemon and a blanched (and chilled) tip of White Asparagus.
*Chamomile Sun Tea Direction:
In a clean jar, pour in 750 ml of Hallstein water.
Add 6g of Chamomile Tea to the Hallstein.
Cover the jar and allow it to sit in a sunny windowsill for 4-6 hours, until the flavor and concentration is to your liking (flavorful but not astringent).
Strain and refrigerate until needed.
**Spiced White Asparagus Syrup:
250 ml of juiced White Asparagus
200 g of granulated sugar
3 g of quatre epices (ground ginger, nutmeg, clove, white pepper)
Any/all peels from the White Asparagus juice reserved for the cocktail
Combine ingredients in a small saucepan and bring to a simmer.
Stir frequently while heating the syrup.
When a simmer is reached, strain the syrup into a Bain- Marie and cool over an ice bath.
Refrigerate the syrup until needed.
20g Salt, Kosher
1 L Hallstein Water