[Recipe] The British East Indian Highball by Hnin Pwint Aye of Rangoon Tea House (Bangkok)

This signature cocktail from Hnin Pwint Aye of Bangkok's Rangoon Tea House introduces the unique depth of Burmese Lephet (fermented tea leaves) with the smoky soul of Mexican agave. The tropical acidity of homemade pineapple shrub meets the savory "umami" of Burmese green tea, finished with an elegant topping of Cabernet Sauvignon reduction.

Laphet has a very long history in Myanmar; in ancient times, they were used as a peace offering between warring kingdoms. Nowadays, the laphet tray is a main expression of hospitality offering to guests.

Ingredients:

30ml Tequila 

15ml Mezcal 

15ml Lahpet (Fermented Tea Leaf) Syrup

20ml Pineapple shrub

15ml Lime juice

20ml Cab-sauv wine reduction (top-up) 

Red Amaranth leaves (garnish)

*Make the Lahpet Syrup:

100g Fermented tea leaves

500ml Hot water

500ml White sugar

Pinch of salt

Briefly rinse the tea leaves to remove excess oil and bitterness. Place leaves in hot water with a pinch of salt to enhance the umami profile. Bring to a soft boil. Strain the liquid into a clean pan, discard the leaves, and add sugar. Simmer gently until the sugar dissolves. Cool before serving.

Method:

Shake all ingredients in cocktail shaker with ice, then double strain into highball glass. Top up with Cab-sauv reduction and garish with Red Amaranth leaves.