This unique libation, typically enjoyed at either Salon de Ning or The Bar – The Peninsula Manila’s two cocktail lounges – gets its distinctive flavour from the Genmaicha, a Japanese green tea infused with roasted brown rice. This recipe yields 12 servings.

Preparation:

• Make the Genmaicha infusion. Combine the tea leaves and vodka and steep at room temperature for 1 hour, stirring every 15 minutes. Then, using a cheesecloth, and without pressing or squeezing the tea leaves, strain the mixture. Pour the strained, infused vodka back into its bottle, and mark the date on the label, and refrigerate it (the infusion will keep for about 1 year).
• Make the simple syrup by bringing the sugar and water to a boil over medium heat, and simmering the mixture for 20 minutes or so, until the sugar is dissolved. Let it cool.
• Build the cocktail. Add 45 ml of the infused vodka, 22 ml of simple syrup, 15 ml of fresh lemon juice, and 22 ml of egg white to a cocktail shaker. First dry-shake the mixture without ice; then add ice and hard-shake it again.
• Strain the mixture into a martini glass, garnish with a pinch of Genmaicha tea leaves, and serve.

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