-
1
Chill the glassware in the refrigerator.
-
2
For the ginger-infused single-region Ceylon tea:.
-
3
Cut about 1/3 inch of the ginger, remove the skin and wash thoroughly.
-
4
Lightly grill the saffron to remove the moisture before pounding it into powder.
-
5
Grate and place the ginger into the teacup together with the saffron and tea bag.
-
6
Boil the pure water, once the water starts boiling, fill the teacup and cover with lid.
-
7
Remove the bag after 5 minutes (half the infusion time if the tea is to be drunk on its own), and replace lid.
-
8
Leave aside for at least 45-60 minutes with the ginger still in the teacup, and refrigerate until ready for use.
-
9
Prepare the vanilla syrup:.
-
10
Make a simple syrup by combining the cane sugar, vanilla pod and water in a small saucepan, and bring to a boil.
-
11
Remove from the heat and allow to cool.
-
12
Chill in the refrigerator.
-
13
This syrup will keep for two weeks in a sealed airtight container.
-
14
Prepare the cocktail:.
-
15
Add the ginger tea (3 ounces), syrup (1 ounce) and gin (1 1/2 ounces) into the glass half of the Boston shaker and fill the metal half at least 2/3 full with ice.
-
16
Empty the contents of the glass half into the metal half, and stir for at least 30 seconds.
-
17
Strain into the ice-filled glassware, top up with the ice cream and Persian fairy floss.
-
18
[Flavor Impressionists notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2 inches is equivalent to 5 centimeter (cm).
-
19
A smidgen holds 1/32 teaspoon, or 1/2 pinch.
-
20
2 smidgens = 1 pinch; 2 pinches = 1 dash; 8 dashes = 1 teaspoon.
-
21
If pistachio ice cream made from Sicilian pistachio is used, the color will be a rich green.
-
22
This offers a richer flavor, though it is less easily available.
-
23
Persian fairy floss, also known as pashmak (or pismaniye in Turkey, its country of origin) is made of sugar, flour and sesame oil.
-
24
It is lighter in texture and more delicate in flavor than cotton candy floss.
-
25
Add at the very last minute before serving as humidity/air contact spoils its silken texture, as does moisture from the ice cream.
-
26
].
-
27
If available, it is preferable to use organic produce for the ginger.
-
28
Consider pre-made products for the ginger Ceylon tea and the vanilla cane sugar.
-
29
*Genever gin is the original style of gin from Holland.
-
30
It is significantly softer than the currently predominant London Dry style in the market.
-
31
The young version is used in this recipe design.
-
32
].
-
33
Serve immediately.
-
34
Total: about 8 1/2 ounces per serving (guide for glassware).
-
35
*Reduce the sugar syrup by 1 teaspoon for a stronger tasting libation.
