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<\/div>\u201cThe drink actually has its origins in a slightly different drink from Ori-gin [Tastings Group\u2019s former gin-focused bar] called Herbal Remedy,\u201d says Alex Ko, Tastings Group\u2019s beverage development manager. \u201cThough that drink originally used English Breakfast tea, it was inspired by the old-school tea combination at dim sum restaurants,\u201d he explains.<\/p>\n
Ko adds that the cocktail was developed to highlight the fact that chrysanthemum pairs well with woody angelica and liquorice, which were used in the gin base.<\/p>\n
Chrysanthemum is slow-cooked in gin for two hours, Ko explains, while puer is brewed as normal. \u201cWe can\u2019t throw it all in the same pot since the alcohol in the gin picks up the floral flavours of chrysanthemum better than water does, while it would extract too many tannins from the tea.\u201d Sugar and citric acid are added to finish off the batch-made cocktail, which is kegged and carbonated. This batching method is not only essential for use with Draft Land\u2019s tap, but it turns carbonation into its own ingredient.<\/p>\n
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<\/div>\u201cCarbonating a drink will create a small amount of acidity,\u201d Ko explains, \u201cdue to the dissolved carbon dioxide being converted to carbonic acid, but this affects the sweet-sour balance less [than nitrogen or nitrous oxide] and is more about accentuating bitterness and volatile flavours like fruity and floral esters [compounds necessary for conveying fragrance].\u201d<\/p>\n<\/div>\n