BEVERAGE DIRECTOR @ BOOM + BATTEN
“The Hibiscus Lemonade is our most popular refreshing summer cocktail. Absolutely perfect to enjoy on a patio and made all the more tasty with the bright flavour of Westholme’s Crimson tea.”
- Vincent Vanderheide
Beyond serving our organic loose-leaf teas and tisanes as part of their menu, they showed us the creative and delicious ways that the team has integrated tea into other parts of their food and beverage service.
For example, their Hibiscus Lemonade Cocktail features our popular
For those of you who can't make it to BOOM + BATTEN for a sip,
Vincent has graciously sent along his recipe to try at home.
To impress the people in your bubble (and yourself) with something that looks as exquisite as it tastes, this drink is for you.
BOOM + BATTEN
HIBISCUS LEMONADE COCKTAIL
- 2 oz Tanqueray Rangpur Gin
- 1 oz Westholme Crimson Tisane simple syrup (see recipe below)
- 1 oz fresh Lemon juice
- 2 oz Soda
- Lime Spritz (see recipe below)
- Hibiscus Pearls (see recipe below
Combine the Tanqueray Rangpur Gin and Crimson Tisane simple syrup into a tall cocktail glass. Pour lemon juice and soda gently over the syrup and gin to create a layered effect. Add ice, and finish with a few sprays of Lime Spritz and a spoonful of Hibiscus Pearls. To really impress your guests, add edible flowers and/or herbs, citrus peel, and all manner of pretty things as a beautiful garnish.
Crimson Tisane Simple Syrup
- Westholme’s CRIMSON Herbal Tisane : 24 grams
- White Sugar : 850 grams
- Water : 16 0z
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 6 minutes, allowing the tisane to steep and the mixture to thicken and reduce. Remove from pot and strain into desired container. Allow to cool, then place covered and dated in refrigerator.
- Zest of 8 Limes
- Everclear 75.5% : 250 ml
Zest the limes into a container, then add the 250ml of Everclear Alcohol. Stir, and cover. Allow contents to steep for 72 hours in a dark space. Strain into a bottle with a spritzer attachment.
- Crimson Tisane Simple Syrup : 400 g
- Agar Agar powder : 6 g
- Canola Oil : approx. 2 cups in a dish, put in fridge or freezer until extremely cold
- Piping Bag
Whisk together the Crimson Tisane Simple Syrup and the Agar Agar powder in a saucepan. Bring to a boil for 2 minutes, then remove from heat and allow to cool and set for 5 minutes. Transfer the mixture into a piping bag, and create small pearls into the dish of cold canola oil. Strain the oil (can be reused for other cooking projects), and rinse the pearls with cold water. Refrigerate.