8 cl Red Apple Juice
4 cl Apple Brandy
25 g Apple Bush Tea
Heat Red Apple Juice and Apple brandy on induction to 80 degrees celcius.
Pour slowly over apple bush tea and serve to guest.
Glassware: Small vacuum glass, pouring glass, ceramic strainer.
Garnish: Apple bush tea & Wooden tea board
150g Dehydrated Green Apple
700 ml Brandy
‘Cook’ Sous Vide for 4 hours @ 45 degrees celcius.
Once ‘cooked’ strain and bottle for service.
Apple Bush Tea
100g Rooibos Tea
100g Black Glutinous Rice
25g Star Anise
10g Dried Lemon zest
25g Dehydrated Otome Apples
“Forget me not” flowers to colour