Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

R-E-S-P-E-C-Tea

This cocktail inspired by our melting pot of people in Detroit especially with my African background sparked a tea-infused spirit forward cocktail. Hence the name I wanted a cocktail that Screamed “Detroit is in the building, don’t sleep on us.” The creamy texture and the bold flavor of Makers 46 create a complex yet refreshing beverage that balances the spiced background of the tea and spices without overpowering the Makers. The bitters and oleo sacchrum create a bright citrus note and bring the fruit and fresh flavors together of the drink as a whole. I really wanted a bright flavor while still keeping Maker’s Mark the star of the show.

Glassware: Old-fashioned glass

Ingredients
  • 2 oz Makers Mark 46
  • 1 oz Fresh Lemon Juice
  • 1 oz Pineapple Juice
  • 1 oz. Oolong syrup infused with citrus+ spices
  • 0.5 oz Citrus Oleo Sacchrum
  • 2 droppers tiki bitters
  • 1 oz egg white

Place all ingredients except egg white in a cocktail mixer with ice. Shake vigorously
Discard ice, add egg white then Shake again. Pour over clear ice cube in an old-fashioned glass.

Express glass with mint around the rim.

Oolong Syrup:
  • 16 oz Cane Sugar
  • 16 oz Water
  • 6-7 Pure Oolong Tea Bags
  • 1 entire peel of lemon
  • 1 entire peel of orange
  • 1 tbsp of vanilla bean paste or 1 vanilla bean pod
  • 2 tbsp chopped ginger
  • 6-8 cracked cardamom pods
Citrus Oleo Sacchrum:

Equal weight in lemon peels, orange peels, and sugar. I used 6 lemons and 6 oranges and weighed out Equal amount of cane sugar. For faster results I put the peels and sugar in a vacuum seal bag. Yielded results in about 2-3 hours. Strained out liquid for Sacchrum. The other option is to put in a Tupperware container. Muddle peels + sugar and store overnight and strain out the liquid produced the next day.

Garnish:

Coral tuille Recipe 

  • 115 g water
  • 65 g canola or vegetable oil
  • 20 g Flour
  • 4 drops red food color

Mix well to no clumps are visible. Pour in oiled pan on med heat. Let bubble then crisp.

Kay-Mohamed-Detroit
Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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