Guest Highball · N° 09 / 10

Asian Invasion

By Peter Chua — Night Hawk, Singapore

A carbonated highball of white grape and jasmine — floral, saline-bright and bone dry.

Style

Carbonated

Glass

Highball

Ice

Ice spear

Method

Batch & carbonate

Garnish

Edible flower

Build
  • 45 mlOrigins Vodka
  • 45 mlGrape jasmine cordial — see preparation
  • 90 mlDrinking water
  • 1 dashAcid phosphate
  • 1 dashSaline solution — see preparation
Method
  1. Batch the vodka, grape jasmine cordial and water, and carbonate — everything except the acid phosphate and saline.
  2. Pour over an ice spear in a highball glass.
  3. Add a dash each of acid phosphate and saline solution.
  4. Garnish with an edible flower.
Preparation

Grape Jasmine Cordial Weigh equal parts white grape juice and jasmine Ceylon tea. Add sugar at 75% of the combined weight and stir over a low heat until dissolved. Cool, weigh, then stir in citric acid at 3% of the syrup weight. Thermomix: 37 °C, 12 min, speed 3.

Jasmine Ceylon Tea Steep 20 g jasmine tea and 25 g Ceylon tea in 1000 ml hot water for 5 minutes. Strain and cool.

Saline Solution 15% Dissolve 15 g salt in 100 g water.