Drunken Beauty Recipe

Brew and chill tea

Brew jasmine tea strong: steep 1 jasmine tea bag (or 1.5 tsp loose) in 1 cup very hot water for 3–5 minutes. Strain and add 0.5 cup cold water to bring temperature down. Chill in refrigerator until cool (or add ice to cool immediately).

Measure 1.5 cups of the cooled jasmine tea for the cocktail base.

Prepare yuzu marmalade emulsion

In a small bowl or shaker, combine 2 tablespoons yuzu marmalade, 1 tablespoon fresh lemon juice, and 0.5 tablespoon simple syrup. Muddle or whisk vigorously until the marmalade breaks down into a smooth, pourable emulsion. If it remains chunky, press through a fine mesh sieve to remove large peel pieces.

Prepare cucumber

Thinly slice about 1/4 cup cucumber rounds. Reserve one long thin slice or use a vegetable peeler to create a ribbon for garnish. Lightly muddle the remaining cucumber slices in the shaker (2–3 gentle presses) to release juice without turning them into puree.

If using mint, clap the leaves between your palms to release aroma and set aside for garnish.

In a cocktail shaker, combine the cooled jasmine tea (1.5 cups), the yuzu marmalade emulsion, the muddled cucumber, and ice (about 1 cup). If making a boozy version, add 1.5 oz gin or vodka now.

Shake vigorously for 10–15 seconds to chill and properly integrate the marmalade emulsion with the tea and alcohol (if used).

Double strain into a chilled Collins or highball glass filled with fresh ice to remove cucumber solids and any marmalade peel. If you pressed the marmalade through a sieve earlier, a single fine strain is sufficient.

Garnish with the cucumber ribbon, a lemon wheel on the rim, and optional mint sprig. Serve immediately.