The White Lotus Arrival Cocktail
Food52
Photo by Insight Editions & Weldon Owen
- Serves
- 1 Drink
- Prep Time
- 24 Hours
- Cook Time
- 5 Minutes
"It's been a long journey. You're a bit sticky, perhaps a bit thirsty. But paradise is almost here. Just step into the courtyard and reach for a glass of this vodka-based cocktail—we've kept it simple with pineapple juice and a squeeze of lemon, but we've made it special with a white-tea infused vodka. Admire your glass beaded with moisture, then take a long sip—paradise has arrived." —Sarah Gualtieri
Ingredients
White Tea-Infused Vodka
- 8 ounce vodka
- 2 - 3 tablespoon loose-leaf white tea
- HONEY SYRUP
- 1/2 cup honey
- 1/2 cup water
Cocktail
- 1 1/2 ounce White-Tea Infused Vodka
- 2 ounce pineapple juice
- 1/2 ounce fresh lemon juice
- 1/2 ounce Honey Syrup
- Fresh mint sprigs, for garnish
Featured Video
Review copy & recipe provided by Insight Editions from "The White Lotus Official Cocktail Collection" By Sarah Gualtieri and Emma Carlson Berne
Directions
Instructions
- Step 1
Make the White-Tea Infused Vodka: Pour the vodka into a clean glass jar or bottle with a tight-fitting lid. Add the white tea. Make sure the tea is completely submerged in the vodka. Seal the jar or bottle tightly and give it a good shake to mix the ingredients. Place the jar or bottle in a cool, dark place for at least 24 hours or up to 48 hours if you like a stronger tea flavor, shaking it occasionally to agitate the mixture. Strain the vodka into a bowl through a fine-mesh sieve or cheesecloth to remove the tea leaves. Transfer the infused vodka to a clean jar or bottle with a tight-fitting lid. Store in the refrigerator or a cool, dark place until ready to use, up to 2 months.
- Step 2
Make the Honey Syrup: In a small saucepan, combine the honey and water. Place the saucepan over medium heat and cook, stirring constantly, until the honey is completely dissolved. Once the mixture comes to a gentle simmer, reduce the heat to low and let it simmer for 2 minutes, stirring occasionally. Remove the saucepan from the heat and let cool to a room temperature. Once cooled, transfer to a clean bottle or jar with tight-fitting lid. Store the honey syrup in the refrigerator for up to 2 weeks.
- Step 3
Make the Cocktail: Add the vodka, pineapple juice, lemon juice, and Honey Syrup to a cocktail shaker. Add ice and shake for 30 seconds until chilled. Strain into a rocks glass with fresh ice. Garnish with fresh mint sprigs.