As the name implies, my idea for this cocktail popped in my head with an hour left to enter this contest. I had wanted to make a tea cocktail yesterday, but a girl can only test so many cocktails in one evening after supper and bedtime routines for small children. No matter, as a good cocktail is never trouble and you never know when a recipe might strike! The round almost-creaminess of the concentrated jasmine tea percolated on my palate over night and while you may end the evening with one of these, you might like to start the evening with one as well. —gingerroot
Test Kitchen Notes
gingerroot's dizzyingly delicious drink is what all cocktails should aspire to. The combination of the floral delicacy of the Jasmine green tea and the kick of ginger liqueur puts a sophisticated layer of flavors on top of vodka, elevating it beyond a mere twist on a martini. Sip it slowly while listening to some vintage jazz. —wssmom
Fill a cocktail shaker with 4 to 5 ice cubes. Add vodka, green tea, and ginger liqueur. Shake vigorously until shaker is frosty and cold. Strain into a martini glass, and cut a twist of lime over the surface of the drink to get all of the lime oils. Garnish and enjoy.
For concentrated jasmine green tea
Using a thermometer (I used a candy thermometer), heat the water in a small pot to 160° F. Any hotter and your green tea will be bitter. Add jasmine tea, cover pot, remove from heat and steep for 4 minutes. Strain into a small glass jar with a lid. Allow tea to cool a bit before closing lid and refrigerating until chilled. You can easily double or triple this for a crowd.
My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love.
Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.